Best 2 Apricot Ginger Scones Recipes

Apricot ginger scones are a delicious and aromatic treat that combines the flavors of sweet apricots and zesty ginger. These scones are perfect for breakfast, brunch, or a snack and can be easily made at home with a few simple ingredients. Whether you prefer a classic scone recipe or something with a little extra flair, there are countless variations of apricot ginger scones to choose from. In this article, we will explore some of the best recipes for apricot ginger scones, providing you with step-by-step instructions and helpful tips to ensure your scones turn out perfect every time.

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APRICOT GINGER SCONES

Apricot Ginger Scones image

My dd and I love to go for tea at a great little tea place here in Mesa...I have been trying to duplicate their Apricot Ginger scones and have finally come close (Thanks to Mean Chef's Buttermilk Scone recipe)

Provided by dukeswalker

Categories Scones

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter, cut into tablespoon size pieces
1 cup buttermilk
1/3 cup dried apricot, chopped
2 tablespoons crystallized ginger, chopped

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

Apricot-Ginger Scones image

Categories Ginger Bake Apricot Kosher Pastry

Yield MAKES 8 SCONES

Number Of Ingredients 12

Ingredients

1/2 cup plus 1 tablespoon heavy cream
1 large egg
1 1/3 cups (6 ounces) all-purpose flour, more for rolling
1 cup rolled oats
1 cup dried apricots, chopped (see Note)
3 tablespoons finely grated ginger
3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
Finely grated zest of 1 large orange
4 tablespoons (2 ounces) cold unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons turbinado sugar, for sprinkling

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.

Tips:

To achieve the perfect balance of flavors, use a combination of fresh and dried apricots. Fresh apricots provide a burst of juicy sweetness, while dried apricots add a chewy texture and concentrated apricot flavor.
Grate the ginger finely to ensure it evenly distributes its zesty flavor throughout the scones.
Use cold butter and buttermilk to create flaky layers in the scones. Cold butter prevents the gluten from developing too much, resulting in a more tender crumb.
Do not over-mix the dough. Over-mixing will toughen the scones.
Chill the scones for at least 30 minutes before baking to further develop the flavor and make them easier to handle.
Bake the scones in a hot oven to create a crispy exterior and a fluffy interior.
For a sweeter scone, brush the tops with a simple glaze made from powdered sugar and milk.
Serve the scones warm with your favorite toppings, such as butter, jam, or clotted cream.

Conclusion:

Apricot ginger scones are a delightful treat that combines the sweet and tangy flavors of apricots with the spicy warmth of ginger. With their flaky layers, tender crumb, and irresistible aroma, these scones are sure to be a hit at any gathering. Whether you enjoy them for breakfast, brunch, or as an afternoon snack, these scones are a delicious way to satisfy your sweet tooth. So, gather your ingredients, preheat your oven, and let's bake a batch of these irresistible apricot ginger scones today!