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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 16 |
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My dd and I love to go for tea at a great little tea place here in Mesa...I have been trying to duplicate their Apricot Ginger scones and have finally come close (Thanks to Mean Chef's Buttermilk Scone recipe) Ingredients:
3 cups all-purpose flour |
1/3 cup sugar |
1 teaspoon salt |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 cup butter, cut into tablespoon size pieces |
1 cup buttermilk |
1/3 cup dried apricot, chopped |
2 tablespoons crystallized ginger, chopped |
Directions:
1. Put dry ingredients in food processor, pulse to mix.
2. Add butter, pulse until butter is mixed through.
3. Place flour/butter mixture in bowl.
4. Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
5. Place on floured work surface.
6. Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
7. Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
8. OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
9. Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
10. Bake for about 12 minutes at 400.
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