Best 2 Apricot Ginger Scones Recipes

Indulge in a delightful culinary journey with our exquisite Apricot Ginger Scones, a symphony of flavors that will tantalize your taste buds. These scones, hailing from the realm of British cuisine, are a delightful treat that seamlessly blends the tangy sweetness of apricots with the zesty warmth of ginger. Picture perfect golden scones boasting a tender, crumbly interior and a captivating aroma that fills the air. Embark on a delectable expedition with our Apricot Ginger Scones, complemented by three additional scone recipes that cater to every palate. Whet your appetite with the Blueberry Lemon Scones, bursting with juicy blueberries and kissed with a hint of lemon zest. Discover the comforting embrace of the Classic Scones, a timeless delight that exudes simplicity and elegance. And for those seeking an adventurous twist, embark on a culinary voyage with our savory delight, the Sun-Dried Tomato and Cheddar Scones, where tangy sun-dried tomatoes meet sharp cheddar cheese in perfect harmony.

Here are our top 2 tried and tested recipes!

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:

Use fresh apricots. Fresh apricots are more flavorful and have a better texture than dried apricots. If you can't find fresh apricots, you can use frozen apricots that have been thawed and drained.
Grate the ginger finely. Grating the ginger finely will help it distribute evenly throughout the scones and prevent large chunks of ginger from overpowering the flavor.
Don't overwork the dough. Overworking the dough will make the scones tough. Mix the ingredients together just until they are combined.
Chill the dough before baking. Chilling the dough before baking will help the scones rise more evenly.
Bake the scones until they are golden brown. The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

Apricot ginger scones are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. These scones are full of flavor, thanks to the fresh apricots and the grated ginger. They are also light and fluffy, thanks to the buttermilk and the cream. If you are looking for a new scone recipe to try, I highly recommend giving these apricot ginger scones a try. You won't be disappointed!