Posts Tagged Ginger
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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