Ginger Apricot and Walnut Scones

From

Prep Time:

20-25 mins

Cooking Time:

20-25 mins

Yield:

Makes 32

Moist and delicious witha crispy crust! These area guest favorite.

Directions

Preheat oven to 400*

Line baking sheets with parchment paper or use Silpats on sheets

 

A half recipe is great too!

Combine:

4 Cups Flour

½ Cup Ground Oatmeal

½ Cup Sugar

2 tsps baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground ginger

 

Cut in:

3 sticks very cold unsalted butter,

cut into ¼ inch pieces

 

I use a large food processor for the first 2 steps, or combine with a whisk and the cut in with a pastry cutter

Place all in large mixing bowl

 

Add:

 

½ cup finely diced Crystallized Ginger ( or more to taste)

½ - 1 cup chopped toasted walnuts, cooled ( toast before starting the scones for 5 mins…keep your eye on them!)

6-8  Chopped dried Apricots

Add:

1 ¼ cups buttermilk ( keep 2 more tablespoons handy in case you need a bit more moisture)

Mix with clean hands

The dough should hold together but be fairly dry( don’t over handle)

 

Divide into 4 equal parts and form into 1- 1 ½ inch patties on a floured surface

Make egg wash:

1 egg beaten with 2 Tbls milk or cream

 

Cut into 8 equal triangles

Brush with egg wash and sprinkle on natural sugar crystals

Bake one pan on middle/ one on bottom racks and switch half way through 25-35 mins of baking

Always best fresh or warmed…good anytime really!

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