Recipes Breakfast Breads and Cereals Apricot-Ginger Scones

Apricot-Ginger Scones

Apricot-Ginger Scones is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 17 minutes
Servings: 6

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.

Ingredients:

  • 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

Directions:

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).

Rated 5 out of 5 by from Delicious! The combination of crystalized ginger and the apricots is delicious! Would also be wonderful with dried cranberries. A breakfast delight!
Date published: 2015-11-01
Rated 5 out of 5 by from Excellent basic scone recipe I've made this many times over the last few years, and never once made the original version. But, whatever scone takes my fancy I have adapted from this recipe, They go down well with my family and guests. Favorites are apricot chocolate chip and white chocolate raspberry. Other times it's just whatever we have to hand. I have used all or half wholewheat flour, and replaced up to a 1/4 with almond flour (more and it's too oily). Since I bought a pastry knife I can make the dough in no time at all. It's so quick and easy, sometimes I make scones just because the oven is already on for something else. Doubling quantities, I find it works best to make one batch at a time, or it gets a bit unwieldy.
Date published: 2015-10-11
Rated 5 out of 5 by from Best scones Have made these several times and just love them. First time I made them I doubled the butter, error, however, they were still amazing. I love ginger so cut back on the apricots to focus more on the ginger flavour. I also reduce the sugar to 1/4 cup. These changes don't impact in any way the fabulous flavour of these.
Date published: 2013-03-17
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