For the last several months, the kitchen has been my refuge, since my mother was injured in a fall. When it was clear she was not going to be able to move back to her assisted living apartment, my sister packed up all her things to be given away to her family. Yesterday, I looked at her purple hat, and lavender throw; inhaled her favorite perfume, and wept. It will not be long before she is gone, and the finality of it has finally sunk in.
Like most cooks, the kitchen holds our tears, our sorrows - and our joy and laughter. So I made some scones for my sister, wishing my mother could taste just a crumb. Why I didn't think to make her a soup, I don't know. The mind scatters under sorrow, I suppose.
So here are the delightfully tender scones I made, with bits of chewy apricot and crystallized ginger, that are the most perfect teatime treat - I hope you enjoy.
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Preheat oven to 375F.
Line a cookie or jellyroll sheet with foil.
2 cups King Arthur flour
1 stick (4 oz) cold unsalted butter, cut into small pieces
1/4 cup sugar
1 1/2 t. baking powder
pinch of salt
1 cup snipped dried apricots (use scissors)
1/3 cup diced crystallized ginger
3/4 cup( +) buttermilk
In mixer bowl, mix the flour, sugar, baking powder, salt, and cold butter until the butter is fully incorporated into the flour mixture.
Add the ginger and apricots and mix again.
Add the buttermilk (sometimes you need a little more than 3/4 cup - if it's too dry and doesn't make a dampish ball, add a little more) until it JUST holds together in a ball.
Pat or roll the dough on a lightly floured counter.
Cut circle of dough into 6 or 8 triangles and arrange on baking sheet.
Brush scone tops with a little milk, and bake for 25 minutes.
Remove sheet to cooling rack for ten minutes, then to another cooling rack until cool.
If you're packaging them, make sure they're completely cool before wrapping up.