apricot and ginger scones

i’ve made scones before. dry and cakey is how i would describe them.  nothing like the scones at any one of my favorite bakeries–buttery, flakey, melt in your mouth, delicious.

obviously, butter is key.  the other key–don’t over work the dough. mix just enough to combine all the ingredients. and while i kneaded mine a bit and cut them with a small glass, it might have been even better had i used a spoon and scooped a dollop of dough (the less handling the better).

the recipe below is adapted from the American’s Test Kitchen Cookbook via Smitten Kitchen

2 cups flour
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sugar
6 tablespoons butter
3/4 cup dried apricots, roughly chopped
1/3 cup candied ginger, roughly chopped
1 cup heavy cream

preheat oven to 425 degrees. whisk together first 5 ingredients.  cut in butter with pastry cutter or using a food processor.

add apricots and ginger. mix.

add cream. mix gently until dough forms. turn out onto floured surface.  roll or pat dough until 3/4 inch thick. cut into any shape you like. i used a small round glass. bake on an ungreased baking sheet–i used a pizza stone.

using a pastry brush and 2 tablespoons of cream, brush tops of scones with cream.  bake for 10-14 minutes or until golden brown.  eat while warm.


4 thoughts on “apricot and ginger scones

  1. Tip for working with any dough. Kneading develops the gluetin which are strands of protein in flour. When you overwork the dough the strands become tough.

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