Apricot Ginger SconesFrom THE INN AT MALLARD COVE
These scones are a favorite with our guests. The secret is in kneading the dough! We do our best to use all organic ingredients and make our own buttermilk to use in the scones.
- 3 1/4 cups All-Purpose Flour
- 1/3 cup Sugar
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 3/4 cup Butter; cut into small pieces
- 3/4 cup Diced Dried Apricots (4 oz.)
- 1/3 cup Diced Crystallized Ginger
- 1 tsp. Lemon Zest
- 1 cup Buttermilk
In a food processor or large mixing bowl, pulse flour, sugar, baking powder, soda, and salt.
Add butter and pulse until coarse crumbs form.
Add apricots, ginger and zest and pulse until blended.
Add buttermilk and pulse until mix begins to stick together (don't over mix).
Turn dough out onto a floured surface and knead about six turns until dough holds together.
On a cookie sheet, pat dough out to about a 10-inch circle and score to form eight pieces.
Optional: Sprinkle lightly with organic demararra sugar.
Bake in 400-degree oven until light golden brown (about 25 minutes).
To use this recipe to make orange-marjoram scones, follow the three steps below:
Alternative ingredients #1: Replace apricots with 1/3 cup dried currants.
Alternative ingredient #2: Replace ginger with 2 tablespoons of fresh minced marjoram.
Alternative ingredient #3; Replace lemon zest with zest of one medium orange.