All content copyright Katrina Hall 2008 through 2025

Monday, May 5, 2008

apricot and ginger scones

Oh, these scones cause a definite problem- I can't stop eating them! No matter how generous I'm feeling as I make a batch for friends and family, when they come out of the oven and I bite into the juicy chunks of hot apricot and sugared ginger, I end up saving half the batch for myself.
Because they're so fast and easy to make, there I am again five days later, mixing up another batch. The only roadblock seems to be to run out of apricots. I think you'll have the same problem when you make these delicious scones. There's something about that kick of ginger.............
To make:
Preheat oven to 350.
4 cups King Arthur flour
1/2 cup sugar
2 sticks unsalted, cold butter, cut in little cubes
1 T. baking powder
pinch salt
1 1/2 cups buttermilk
2 cups snipped apricots and diced crystalized ginger
(use scissors to snip apricots)
egg wash ( a beaten egg)
In mixer, mix butter, sugar, and flour until the butter is in little pieces.
Add the baking powder and buttermilk. Add ginger and apricots.
Mix until it forms a ball. Take ball of dough out and knead briefly.
Place on board and roll into a 9 inch circle. Cut into half, then half again, then half again, so you end up with eight triangles. Place triangles on baking sheet covered with foil or parchment. Brush with egg. Cook for approximately 25 minutes. They should be golden on top and feel light when you pick them up.


Anonymous said...

I'll be those are addicting. I'm glad I ate breakfast before visiting this page.

she's in the kitchen said...

They are, they are, Donna. It's embarressing at this point - I guess I thought I was beyond hoarding at this stage of my life. Nope, guess not! Thanks for swinging by!