Apricot Ginger Scones
These delightful scones are filled with sweet apricots and spicy candied ginger, making them a perfect treat for breakfast or brunch.
Prep Time
30 minutes
Cook Time
20-24 minutes
Total Time
About 1 hour
Yield
8 scones
Ingredients
- 1 3/4 cups (230 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick (113 grams) unsalted butter, frozen and grated
- 1/2 cup diced dried apricots
- 1/3 cup diced candied ginger
- 1 cup heavy whipping cream, divided
- 1 teaspoon vanilla extract
- Granulated sugar for dipping
Instructions
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and kosher salt.
- Add the grated butter to the dry ingredients and toss to combine.
- Create a well in the center of the mixture and add all but two tablespoons of the heavy cream and the vanilla extract. Reserve the remaining cream for later.
- Fold the wet ingredients into the dry using a rubber spatula until a shaggy dough forms.
- Gently fold in the diced apricots and candied ginger.
- Turn the dough onto a well-floured surface and shape it into a 1-inch thick disk.
- Cut the disk in half, stack, and press into a 1 1/2-inch thick disk. Cut into quarters and then slice each quarter in half to form 8 triangles.
- Place the scones on a parchment-lined baking sheet, ensuring they are 1 to 2 inches apart. Cover with plastic wrap and freeze for 20 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the tops of the scones with the reserved cream and dip each scone, cream side down, into a bowl of granulated sugar.
- Bake for about 25 minutes or until golden brown. Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.
- Serve slightly warm or at room temperature. Enjoy!
Nutritional Information
Nutrition information is not available for this recipe.
