How To make Apricot Ginger Scones
3 1/4 c Flour, all purpose
1/3 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Dried apricots, diced (4oz)
1/3 c Crystalized ginger, diced
- 2 oz 1 t Lemon peel, grated
1 c Buttermilk
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 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches. With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles. Bake in a 400 degree oven until golden brown, about 25 minutes. Break along scores to serve. Makes 8 or 9. Per serving: 393 cal. (37 percent from fat); 6.2 g protein; 16 g fat (9.9 g sat.); 57 g carbo.; 520 mg sodium; 43 mg chol.
How To make Apricot Ginger Scones's Videos
Scones, glorious, Buttermilk Lemon Apricot Scones! So easy and delicious. They brighten any day. :-)
When is there a bad time for scones?...? Never. Really, never. These come together so easily and turned out perfectly, despite having never made them before. This is new favorite!
If I can do this, you can too!
Share with your friends and family, like, subscribe, and join me on this adventure. ????
Here's the recipe:
SUBSCRIBE ►
-------------------------------------------------------------------------
ADD ME ON: Instagram:
Apricot-Ginger Scones
Apricot-Ginger Scones
Apricot-ginger Scones. Tender scones with great ginger flavor and sweet chunks of dried apricot baked right in. A dainty and delicious addition to afternoon tea.
Ingredients:
1 ¾ cups all-purpose flour
⅓ cup sugar
1 tbsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
6 tbsp. cold unsalted butter, diced
⅔ cup chopped dried apricots
¼ cup chopped crystallized ginger
1 large egg
½ cup buttermilk
2 tbsp. milk and sugar for the top
Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
Subscribe for more video recipes:
Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
Shop Anna Olson Cookbooks:
-
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
Apricot Ginger Scones - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Apricot Ginger Scones Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3/4 c : Dried Apricots; Diced (4oz)
2 1/2 ts : Baking Powder
1 ts : Lemon Peel; Grated
1 c : Buttermilk
1/3 c : Sugar
3 1/4 c : Flour, All Purpose
1/2 ts : Baking Soda
1/2 ts : Salt
1/3 c : Crystalized Ginger; Diced
Breakfast Recipe: Frosted Gingerbread Scones by Everyday Gourmet with Blakely
Looking for the perfect Christmas morning breakfast treat?! Try my easy to make and VERY delicious Frosted Gingerbread Scones! These only take a few minutes to make and you won't believe how good they are. Perfect for the Holiday season! Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to Everyday Gourmet with Blakely for more delicious recipes and videos! For the complete recipe go to !
Lemon Ginger Scones
Lemon and ginger are a powerful flavor combination that work so well together in these light and bright scones—perfect for breakfast or as a snack any time of day.
Ingredients:
- 2¾ cups all-purpose flour, plus more for sprinkling¼ cup granulated
- Sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, very cold
- 2 large eggs
- 2 teaspoons pure lemon oil
- 2/3 cup buttermilk, cold
- ½ cup candied ginger chips
- Heavy whipping cream, for coating
- Sugar crystals, for sprinkling
Instructions:
1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Put the bowl into the freezer to chill. In the bowl of a stand mixer, or in a large bowl using an electric hand mixer, combine the chilled flour mixture with the butter just until crumbly. In a separate measuring cup or bowl, whisk together the eggs, lemon oil, and buttermilk. Add the buttermilk mixture to the flour mixture and stir until everything is moistened and holds together. Gently fold in the ginger chips.
2. Transfer the dough to a parchment-lined sheet pan. Sprinkle with a little flour and flatten down with your hands. Cover with plastic wrap and refrigerate for 4–6 hours. Turn the dough out onto a lightly floured surface and roll out into a rectangle shape about ¾ inch thick. Cut diagonally to make triangles. Place the scones onto a parchment-lined sheet pan, leaving a little bit of space between each one. Cover with plastic wrap and place the scones in the freezer for 1–2 hours.
3. Preheat the oven to 425 degrees F. Remove the scones from the freezer, brush with the cream, and sprinkle with sugar crystals. Bake for 20–25 minutes, until golden brown. The scones should not be soft when you press on the centers. Transfer the scones to a cooling rack for 5–10 minutes. Enjoy warm, or let cool completely before putting into a plastic bag for storage.
Recipes recreated with permission from A Farmgirl’s Table by Jessica Robinson. Reprinted by permission of Gibbs Smith.