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
J A S O N’s Easy To Make Apricot & Date Scones | Decadent Desserts
My Easy to Make Apricot & Date Scones are the only scones recipe you will ever need! These scones are light and fluffy and packed full of apricots & dates! No rock hard scones here. Top with butter, marmalade and runny honey or just simply hot out of the oven and you have yourself the best tea time wonder you could ever wish for!
I know a lot of people – my sister included – have trouble with scones . Some have the knack for scone making while others, well… Lets just say you could break a tooth on them.
Not to worry, I have some hints and tricks to show you how to make the perfect apricot & date scones that are quick and easy so you have no fear making scones ever ever again!
Apricot - Rosemary Scones
These sweet and savory apricot rosemary scones are delicious and perfect with a cup of tea. Enjoy!
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Apricot - Rosemary Scones Recipe
Ingredients
4 cups all purpose flour
2 Tbsp sugar
2 Tbsp baking powder
¾ tsp salt
1 ½ cups cold butter, cubed
1 cup chopped dried apricots
1 Tbsp minced fresh rosemary
4 Large eggs, lightly beaten.
1 cup cold heavy whipping cream
Topping
1 large egg, lightly beaten
2 Tbsp 2% milk
2 tsp sugar
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Lemon & Stem Ginger Scones | Waitrose & Partners
Partner and Food Editor Silvana Franco makes some delicious Lemon and Stem Ginger Scones which are an ideal centrepiece for a wonderful afternoon tea.
The combination of flavours in the scones compliment a variety of fillings such as lemon curd or the more traditional choice of jam and clotted cream.
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 6
Ingredients:
225g self-raising flour, plus extra for dusting
2 tbsp caster sugar
½ tsp salt
55g unsalted butter, cubed and chilled
1 lemon, zest and 1 tbsp juice
2 tbsp chopped stem ginger
125ml whole milk, plus extra for brushing
For the full recipe |
To visit our website | waitrose.com
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.
Ginger/Apricot scones from The Chakra Chefs
Wonderful recipe for simple, light and airy scones. Quick to make. A great introduction to the Chakra Chefs Cooking Series!
How To Make Ginger And Apricot Scones With Peaches And Cream
Ingredients list:-
8oz self-raising flour
pinch of salt
2 teaspoons baking powder
2oz butter
2 rounded teaspoons ground ginger
1oz caster sugar
3oz chopped dried apricots
1/4 pint milk (plus extra to brush)
1 can peach slices (chopped)
cream or clotted cream
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