Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground ginger
  • 1/2 cup (75g) dried apricots, finely diced
  • 1 tbsp (6g) fresh ginger root, peeled and finely grated
  • 1 tsp (2g) lemon zest
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) heavy cream, cold
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 egg, beaten for egg wash
  • 1 tbsp (12g) turbinado sugar

Instructions:

  1. Whisk together the flour, sugar, baking powder, salt, and ground ginger in a large bowl until perfectly combined.
  2. Stir in the diced dried apricots and lemon zest, ensuring the fruit is coated in flour to prevent it from sinking during baking.
  3. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter still visible.
  4. In a separate small bowl, whisk the cold heavy cream, egg, vanilla, and grated fresh ginger.
  5. Pour the liquid into the dry ingredients. Stir with a fork just until a shaggy dough forms.
  6. Turn the dough onto a lightly floured surface. Gently pat it into a disc about 1 inch (2.5 cm) thick without kneading.
  7. Press a scone cutter straight down into the dough—do not twist—and place scones on a baking sheet lined with parchment paper.
  8. Brush the tops with beaten egg and sprinkle with turbinado sugar.
  9. Bake at 400°F (200°C) for 12–15 minutes until the tops are a deep golden-brown and the edges are crisp.