Scones are one of my favorite things to make. They taste great, they are relatively easy to make and they freeze and store easily! It seems that no matter what I make for guests, I always get the most positive response from my scones. I have always made an apricot scone and it is fabulous so I was a bit reluctant to try this one adding in the ginger. This one with the ginger is different but every bit as good as my praise-earning apricot scones.
Let’s get started making scones this morning!
CLEMENTINE APRICOT-GINGER SCONES
PREP: 15 MINUTES
CHILLING TIME: 20 MINUTES
BAKING TIME: 30 MINUTES
OVEN TEMP: 350 DEGREES
SERVES –8 SCONES
2 cups plus 2 tablespoons pastry flour
1/4 cup plus 4 teaspoons sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 stick butter, frozen, cut into 1-inch pieces
1/2 cup diced dried apricots
1/3 cup diced candied ginger
1 cup whipping cream, divided
4 teaspoons sugar
1. Place the pastry flour, one-fourth cup sugar, baking powder and salt in a food processor and pulse a few times to mix. Add the butter and pulse until fine crumbs form.
2. Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use your hands to mix gently. Do not overwork the dough; it will be crumbly.
3. Turn the dough out onto a floured surface, pressing it together. Flatten into a 7 1/2-inch-square, 1-inch thick. Cut into quarters. Cut each quarter in half to form two triangles. Place the scones on a parchment-lined baking sheet, 2 to 3 inches apart, and wrap tightly in plastic wrap. Freeze until firm.
4. Heat the oven to 350 degrees. Brush the tops of the scones with the remaining 2 tablespoons whipping cream and sprinkle evenly with the remaining 4 teaspoons sugar. Bake until golden, about 30 minutes. Allow to cool before removing from the parchment.
Now the best part as always . . . ENJOY!
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