I got into baking scones last winter as a way to survive the punishing cold and constant snowstorms. I’ve never baked so fricking much before in my life! Since this has been an incredibly mild winter, this is the first batch of scones I’ve made. And this year, they were inspired by love rather than my despair over a seemingly endless winter.
I discovered the recipe for these lovely apricot ginger scones last May when I was searching around for a yummy-sounding baked good that included copious amounts of ginger to make for my husband’s birthday since he’s a bit of a ginger hound. They went over well then so I decided to bake a batch as a little Valentine’s Day offering since I am lucky enough to have the world’s best husband.
I found the recipe on a blog called 6 bittersweets and was drawn to the combination of the soft, sweet, chewy apricots and big chunks of spicy, sugary ginger. Unfortunately, it seems that the really pretty orange apricots are filled with sulfur dioxide so I’ve gone with the ugly-but-better-for-you kind that are kind of a dull brownish orange (but they taste great!)
This recipe is a little more work than my favorite cream scones recipe since it calls for butter and cream (scones that are made with cream only are so amazingly easy that it actually feels like cheating) but the end result is really divine – meltingly soft but also a little bit short (that’s the butter!) with nice bursts of flavor from the fruit and the ginger. The recipe doesn’t call for much sugar but the fruit provides a good amount – it’s all nicely balanced.
I was feeling lazy so I used my Silpat to limit my post-baking clean up. But I’ve also made these on an ungreased cookie sheet with equally good results.
Next: the recipe