Eating one of these with your coffee or tea is a truly sweet way to start your day.
* 2 cups (10 ounces) unbleached all-purpose flour
* 1 Tbsp baking powder
* 1/4 cup sugar
* 1 tsp ground ginger
* 1/2 tsp salt
* 4 Tbsp unsalted butter, chilled and cut into 1/4-inch cubes
* 3/4 cup moist dried apricots, chopped into about 8 pieces per apricot
* 1/4 cup crystallized ginger, roughly chopped
* 1 cup organic heavy cream
1. Adjust oven rack to middle position and heat oven to 425 degrees F. Place flour, baking powder, sugar, ground ginger, and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
2. If making by hand: use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in apricots and crystallized ginger. If using food processor: remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add apricots and crystallized ginger and pulse one more time. Transfer dough to large bowl.
3. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds (if it’s not forming, add more, teaspoon by teaspoon). Transfer the dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
4. Turn the dough out onto a lightly floured work surface and pat or roll it out it an even 3/4-inch thick circle. Using a large, sharp knife cut all the way across and through it in even quarters, then cut each quarter in half again.
5. Place rounds or wedges on an ungreased baking sheet (or Silpat) and bake until the tops begin to brown lightly, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Store in an airtight container on the counter for up to a week (if they last that long…)
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