Clementine apricot-ginger scones
Clementine apricot-ginger scones
Rating: (1 rated)
Recipe Yield: Total time: 50 minute, plus chilling time | Makes 8 scones
2 cups plus 2 tablespoons pastry flour 1/4 cup plus 4 teaspoons sugar, divided 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 stick butter, frozen, cut into 1-inch pieces 1/2 cup diced dried apricots 1/3 cup diced candied ginger 1 cup whipping cream, divided 4 teaspoons sugar

Step 1 Place the pastry flour, one-fourth cup sugar, baking powder and salt in a food processor and pulse a few times to mix. Add the butter and pulse until fine crumbs form.

Step 2 Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use your hands to mix gently. Do not overwork the dough; it will be crumbly.

Step 3Turn the dough out onto a floured surface, pressing it together. Flatten into a 7 1/2-inch-square, 1-inch thick. Cut into quarters. Cut each quarter in half to form two triangles. Place the scones on a parchment-lined baking sheet, 2 to 3 inches apart, and wrap tightly in plastic wrap. Freeze until firm.

Step 4Heat the oven to 350 degrees. Brush the tops of the scones with the remaining 2 tablespoons whipping cream and sprinkle evenly with the remaining 4 teaspoons sugar. Bake until golden, about 30 minutes. Allow to cool before removing from the parchment.

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