Monday, January 31, 2011

Apricot ginger scones

Combined a couple of my favorite things (apricots and ginger) with butter and sugar and came up with a new scone combination. They're nice! But in an effort to get the recipe just right I probably need to test it a couple more times to fine tune the proportions. I also have a simple chocolate cake recipe from Smitten Kitchen that I need to test. It's a noble effort, eh?

Apricot Ginger Scones

2 cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup granulated sugar
¼ tsp lemon peel
6 tablespoons unsalted butter, cut into small pieces
½ cup diced crystallized ginger
2/3 cup diced dried apricots
½ cup buttermilk (may need more)
1 large egg

Mix flour, baking powder, baking soda, salt, sugar, and lemon peel in large bowl. Stir in ginger and apricots. Cut in butter with pastry knife. In small bowl, mix buttermilk and egg. Pour into flour mixture then stir just until mixed. Do not overmix. (If necessary, add just enough buttermilk to moisten mixture—it should hold together but not be sticky.)

Flour hands and turn dough onto ungreased cookie sheet lined with parchment paper. Pat dough gently into circle 1 ½ - 2” high and score into 8 scones with floured knife and separate about 1 inch apart. Brush tops with buttermilk then sprinkle top with additional sugar.

Bake in preheated oven at 375º for 18 – 20 minutes until top is light brown.

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