Ingredients:

  • 2 cups all-purpose flour (240 g)
  • ½ cup granulated sugar (100 g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, chilled and cubed (113 g)
  • 1 large egg
  • ½ cup heavy cream (120 ml)
  • 1 teaspoon vanilla extract
  • 1 cup dried apricots, chopped (150 g)
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • Additional granulated sugar for sprinkling on top (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and ground ginger until well combined.
  3. Add the cubed butter to the flour mixture. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
  5. Pour the wet mixture into the flour mixture and stir until just combined. Gently fold in the chopped apricots and grated ginger.
  6. Turn the dough onto a lightly floured surface. Pat the dough into a 1-inch thick round. Cut into 8 wedges and place them on the prepared baking sheet.
  7. If desired, sprinkle granulated sugar over the top of each scone.
  8. Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm.