Ingredients

The following ingredients have 6 Servings
  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes
  • 2/3 cup dried apricots, chopped
  • 1/4 cup crystallized ginger, chopped
  • 1 egg
  • 1/2 cup buttermilk

Instruction

  • <b>Prepare the baking sheet </b>
  • Preheat an oven to 425°F. Line a rimless baking sheet with parchment paper.
  • <b>Mix the dough </b>
  • In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a bowl, whisk together the egg and buttermilk until blended. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.
  • <b>Shape and bake the scones </b>
  • Turn out the dough onto a floured work surface and press together gently into a round about 8 inches in diameter. Using a sharp knife, cut the round into 6 equal wedges. Place the wedges on the prepared sheet, spacing them about 1 inch apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. Makes 6 scones.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).