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Apricot Ginger Scones

  • February 17, 2012
  • 8:08 am
  • 1 of 2
Apricot Ginger Scones

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.

Apricot Ginger Scones by Eve Fox, Garden of Eating blog, copyright 2012

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.

Crystallized ginger by Eve Fox, Garden of Eating blog, copyright 2012

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!)

Pile of ginger and apricots by Eve Fox, Garden of Eating blog, copyright 2012

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.

Apricot Ginger Scones awaiting the oven by Eve Fox, Garden of Eating blog, copyright 2012

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.

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  • 1 of 2

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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8:57PM PST on Feb 1, 2014

Marvellous, apricots are a delightful fruit to mix with tasty and flavourful scones!

5:32PM PDT on Sep 18, 2013


8:22AM PDT on May 22, 2013

Thank you for sharing.

11:49AM PST on Mar 9, 2013

I'll have to try this one, sounds yummy. I wouldn't use the Silpat. I think a few years down the road, they will say it emits toxins never known before!

4:51AM PST on Nov 22, 2012

The recipe is too good and too good that it is being shared. Bless you.

4:47AM PST on Nov 22, 2012

Unbleached wheat flour oooh so full of fibre and taste.

12:47PM PST on Nov 21, 2012

Sounds like a wonderful treat.

11:18AM PDT on Mar 24, 2012

Thanks, collecting scone recipes for a tea party.

10:55AM PST on Feb 28, 2012

Sounds good. I think I could make these healthier and vegan. Thanks.

8:03AM PST on Feb 27, 2012

These sound wonderful! Thanks for posting.

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