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
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.
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
Apricot Scones
These decadent scones have been tested across Wyoming so they bake well at high altitude.
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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!
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