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Apricot-Ginger Scones Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Apricot-Ginger Scones

Southern Living DECEMBER 2010

  • Yield: Makes 8 servings
  • Total:33 Minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into 1/2-inch cubes
  • 1 cup whipping cream, divided
  • 1/2 cup finely chopped dried apricots
  • 2 tablespoons finely chopped crystallized ginger
  • Vanilla Glaze
  • Wax paper

Preparation

1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, apricots, and ginger, stirring just until dry ingredients are moistened.

2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

3. Bake at 450° for 13 to 15 minutes or until golden. Drizzle with Vanilla Glaze.

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Apricot-Ginger Scones recipe

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