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Apricot-Ginger Scones

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Apricot-Ginger Scones

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Apricot-Ginger Scones Recipe Apricot-Ginger Scones Recipe

Tender, gentle and neither too buttery nor too candy, those breakfast scones function candy bursts of dried apricot adopted by way of the mildly assertive nip of crystallized ginger (which may also be ignored if you happen to are not a fan). With a pat of melting butter, a spoonful of apricot preserves or orange marmalade, and a tall glass of orange juice (or an fragrant cup of apricot tea), you could have simply discovered a couple of moments of morning serenity.

At a look

Prep
Bake
Total
Yield
12 scones

Nutrition knowledge

Ingredients

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon flooring ginger
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/four cup (four tablespoons) butter, reduce into small items
  • 1/four cup sugar
  • 2 tablespoons finely minced crystallized ginger
  • half of cup diced glacéed apricots, halved; or dried apricots, reduce into 8 items every
  • 1 cup buttermilk

Glaze

  • 2 tablespoons buttermilk
  • 1 tablespoon sugar

Dough

  • eight half of oz. King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon flooring ginger
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 oz. butter, reduce into small items
  • 1 three/four oz. sugar
  • three/four ounce finely minced crystallized ginger
  • 2 1/four oz. diced glacéed apricots, halved; or dried apricots, reduce into 8 items every
  • eight oz. buttermilk

Glaze

  • 1 ounce buttermilk
  • 1 tablespoon sugar

Dough

  • 241g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon flooring ginger
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 57g butter, reduce into small items
  • 50g sugar
  • 21g finely minced crystallized ginger
  • 64g diced glacéed apricots, halved; or dried apricots, reduce into 8 items every
  • 227g buttermilk

Glaze

  • 28g buttermilk
  • 1 tablespoon sugar

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or go away ungreased).
  2. In a big blending bowl, mix the flour, flooring ginger, baking powder and salt.
  3. Cut within the butter with a pastry blender or a fork till the combination resembles coarse crumbs.
  4. Mix within the sugar, crystallized ginger and apricots together with your arms to distribute the entire substances flippantly.
  5. Add the buttermilk steadily, blending gently to shape a comfortable dough.
  6. Shape the dough right into a ball and knead it in short on a frivolously floured paintings floor. Divide the dough in part and pat every part right into a half of” thick spherical, five” in diameter. Cut every spherical into six triangles, and switch the triangles to the baking sheet.
  7. Just prior to baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar.
  8. Bake for 12 to 15 mins (turning the baking sheet 180° midway in the course of the baking time), till the scones are a gentle golden brown. Cool on a twine rack. Store for not more than three days.
  9. Store, well-wrapped, for three days, or freeze for as much as one month.

Nutrition Information

  • Serving Size1 scone, 61g
  • Servings Per Batch12
Amount Per Serving:
  • Calories146
  • Calories from Fat
  • Total Fatfour.3g
  • Saturated Fat
  • Trans Fat
  • Cholesterol12mg
  • Sodium191mg
  • Total Carbohydrate19g
  • Dietary Fiber1g
  • Sugars5g
  • Protein3g

* The vitamin knowledge equipped for this recipe is decided by way of the ESHA Genesis R&D tool program. Substituting any substances might alternate the posted vitamin knowledge.

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