Apricot And Ginger Scones Recipes

APRICOT AND GINGER SCONES

Steps:

• Oven temperature 220°C/425°F.
• Flour a baking sheet.
• Sift flour with salt into a large bowl.
• Rub in the butter until mixture resembles breadcrumbs.
• Stir in sugar.
• Add apricots.
• Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
• On a floured surface, knead dough lightly until it is just smooth.
• Roll or press out to 2.
• 5cm/1inch thick.
• Stamp into rounds with a pastry cutter.
• Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
• Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
• Leave to cool on wire rack or serve hot from oven.
• Stir chopped ginger and ginger syrup into whipped cream.
• Cut scones in half horizontally and sandwich together with ginger cream.

APRICOT GINGER SCONES

Steps:

• Put dry ingredients in food processor, pulse to mix.
• Add butter, pulse until butter is mixed through.
• Place flour/butter mixture in bowl.
• Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
• Place on floured work surface.
• Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
• Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
• OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
• Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
• Bake for about 12 minutes at 400.

APRICOT-GINGER SCONES

Steps:

• Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
• In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.
• Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)
• Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.
• Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.
• Cool on a rack until warm or room temperature. Scones are best eaten the day they're made.
• Note
• California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.
• Tip
• Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it's well wrapped.

JEN'S EASY APRICOT, CREAM & GINGER SCONES

Steps:

• Pre heat oven to 400'F/200'C.
• In a bowl mix together all the dry ingredients and stir through the apricot pieces.
• Add in the cream and gingerale and mix lightly with a knife until mixture holds together in a ball.
• Tip out onto a floured board and gently pat out into a rectangle and cut into 9 scones or cut out scones with a 6cm diam cutter.
• Place close together on a baking tray lined with baking paper and bake in hot oven for 15 minutes.
• Tip out onto a clean teatowel and wrap up to keep warm.
• These are nice just buttered but even better spread with some apricot jam and topped with a dollop of whipped cream for a special treat.