Apricot and Ginger Scones
Servings 4
Sweet pieces of dried apricot and warming ginger make these quick and easy Apricot and Ginger Scones an extra-special part of afternoon tea.
Ingredients
- ⅓ cup cold butter, cut in small cubes
- 1½ cups plain (all purpose) flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons granulated or caster sugar You can use more or less, to taste.
- 1 teaspoon ground dried ginger
- 3 tablespoons chopped dried apricots
- ½ cup milk
- 1 egg, beaten, for glaze (optional)
Instructions
- Preheat the oven to 200°C (400°F) or 190°C (375°F) for convection or fan ovens.
- Line a baking tray with greaseproof paper or baking parchment.
- Put the butter and flour in a large mixing bowl.
- Using a pastry cutter (also known as a dough blender) or two dinner knives, cut the butter into the flour until the mixture resembles coarse crumbs. You can also do this by rubbing the butter and flour together with the pads of your fingers, although I prefer to use a pastry cutter as it is best not to handle the dough too much.
- Using a fork, stir in the salt, baking powder, sugar, ground dried ginger and chopped dried apricots into the flour and butter mixture.
- Add the milk a bit at a time, stirring with a fork between additions, until the dough just begins to come together.
- Using clean, cold hands, bring the dough together completely. (If your hands are very warm, first be sure to wash them in cold water and dry them thoroughly to cool them down.)
- Turn the dough out onto a lightly floured surface, using your hands to form it into a rough ball. Avoid handling the dough too much as you need it to stay cool for best results.
- Working quickly, use the flat of your hand to push the dough out into a rough square about 2 to 2.5 cm (roughly an inch) thick. Do not use a rolling pin as this will push all the air out of your dough and the scones will not be as light and fluffy.
- Using an 8 cm round biscuit, scone or cookie cutter, cut out 4 scones from the dough by positioning the cutter gently on top of the dough, and then pressing down very quickly. This causes the dough to puff up and makes for flakier scones.
- Gently lift the scones using a metal slice (egg lifter), palette knife or icing spatula. Place the scones on the greaseproof paper lined baking tray.
- Ideally you want to cut all the scones out the first time you press out the dough. However, if there is any leftover dough you can press it out one more time and cut out another scone. I find this recipe makes four 8 cm scones most of the time.
- This step is optional, but if you wish to glaze the scones before baking, beat the egg until light and fluffy. Then lightly glaze the scones with the egg using a pastry brush. You will not need all of the egg.
- Put the baking tray in the oven and bake the scones for 15 minutes or until they begin to turn golden brown. Watch the scones carefully in the last minutes of baking so they do not over cook.
- Remove the baking tray from the oven and serve the scones warm. They will also keep for a day or so in an airtight container or can be frozen. Be sure to defrost thoroughly and reheat gently before serving.
Notes
Links to suggested equipment below are affiliate links. As an Amazon Associate I earn from qualifying purchases.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.