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Apricot Ginger Scones

  • February 17, 2012
  • 8:08 am

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

Eating one of these with your coffee or tea is a truly sweet way to start your day.

Apricot Ginger Scones
Adapted from The America’s Test Kitchen Cookbook via Smitten Kitchen via 6 Bittersweets
Makes 8 scones

Ingredients
* 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

Directions
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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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.

59 comments

+ add your own
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

thanks

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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