Nutty Apricot Ginger Scones


2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar, divided
1/2 cup (1 stick) cold butter, cut into small cubes
1/4 cup chopped crystallized ginger
1 cup dried apricots, cut into large chunks
1 cup nuts of choice, chopped coarsely
1 cup heavy whipping cream
1/2 cup half-and-half

Preheat oven to 425°F. Line 2 baking sheets with parchment paper.

Pulse flour, baking powder, salt and 1/4 cup sugar in bowl of food processor. If you don’t have a food processor, stir the ingredients together in a large mixing bowl.

Lay the chunks of butter over the dry ingredients and pulse until mixture looks like coarse meal. Alternatively, use two table knives or a pastry cutter to work the butter into the dry ingredients.

Add chopped ginger and pulse once for just a second or two.

Transfer mixture to a large mixing bowl. Gently stir in dry ingredients. When dry ingredients have almost disappeared, add the nuts and apricots and stir to mix in. Add whipping cream and half-and-half and stir until just combined. Do not over-mix.

Using a 1/2-cup measure, fill with scone dough and drop onto prepared baking sheets, forming 8 scones, 4 on each baking sheet.

Sprinkle remaining 1/4 cup sugar over tops of scones.

Bake until puffed and golden, about 20 minutes. Transfer to a rack to cool. Serve warm. Makes 8 large scones.

Tip from the cook

It is best to use soft, moist dried apricots in these scones.


- Recipe courtesy of Sue Doeden's All about Food.

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