It’s easy to vary the flavor of these scones. Omit the dried apricots and crystallized ginger and add 3/4 cup dried cherries or cranberries and 1 Tbs. grated lemon or orange zest.
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes
- 2/3 cup dried apricots, chopped
- 1/4 cup crystallized ginger, chopped
- 1 egg
- 1/2 cup buttermilk
Prepare the baking sheet
Preheat an oven to 425°F. Line a rimless baking sheet with parchment paper.
Mix the dough
In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a bowl, whisk together the egg and buttermilk until blended. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.
Shape and bake the scones
Turn out the dough onto a floured work surface and press together gently into a round about 8 inches in diameter. Using a sharp knife, cut the round into 6 equal wedges. Place the wedges on the prepared sheet, spacing them about 1 inch apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. Makes 6 scones.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).