Apricot Ginger Scones
Submitted by halry912
Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.
YIELD
24 servingsPREP
20 minCOOK
25 minREADY
45 minThree things make these scones interesting: tart-sweet dried apricots, warming crystallized ginger, and a quick hit of lemon zest. Each one pulls in a different direction (chewy fruit, sugar-and-heat ginger, perfumey citrus) and the buttermilk dough holds it all together with a tender, lightly tangy crumb.
The shaping technique is faster than traditional cut scones. Pat the dough into an oval, score it with a knife into 8 or 9 triangles, and bake the whole thing as one piece. The pre-cut lines give you a guide for breaking the cooled scones apart along clean edges, but the scones themselves stay connected during baking, so the cut sides stay soft instead of crisping. Less work, different texture.
Dicing the apricots and ginger small is key. Big chunks of dried fruit will sink during baking and create dense pockets; small dice (about pea-sized) distributes throughout the dough so every triangle gets a fair share.
Kitchen Tips
- Use the food processor if you have one. Pulsing the dry ingredients with butter, then the fruit, gives you a more even distribution than hand mixing for this recipe.
- Look for soft, pliable dried apricots, not hard leathery ones. Fresh-package apricots will plump in the dough; old ones stay tough.
- Don’t overknead. Six turns is the magic number from the directions; more and the scones turn dense.
- Bake until deep golden, not just lightly browned. The longer bake (25 minutes) is needed because of the moisture from the fruit.
Variations
Ingredients
Directions
In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt.
Add butter; whirl or rub with fingers until coarse crumbs form.
If using a food processor, add apricots, ginger, and peel; pulse until just blended.
Otherwise, stir them into flour mixture.
Add buttermilk and whirl or stir just until evenly moistened.
Scrape dough onto a floured board and knead about 6 turns or until dough holds together.
On a 12×15 inch lightly greased baking sheet, pat dough into an oval about 7×12 inches.
With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles.
Bake in a 400℉ (200℃) oven until golden brown, about 25 minutes.
Break along scores to serve. Makes 8 or 9.
Comments




You mention adding butter to this recipe, but there is no butter in the ingredients when it is printed out.