White chocolate and Apricot scones with crystallized ginger
3 cups white flour
1/3 cup sugar
5 tsp baking powder
1/4 tsp salt
1/2 pound (2 sticks) very cold butter
3/4 cup cream
1 egg
Add-ins:
4-6 dried apricots, chopped
approx 1/2 cup crystallized ginger, chopped
approx. 1/2 cup white chocolate chips
Coarse sugar for sprinkling on top
Mix the first four dry ingredients together in a large bowl then cut in the butter until you get little pea-sized bits of dough.
Whisk together the cream and egg.
Fold “add-ins” into the flour mixture, then add in the wet ingredients mixture and stir in gently until just combined.
Divide into 2 equal parts on a parchment-papered baking sheet. Pat each piece into a round disk about 1.5 inches tall. Brush the top of the wedge with cream and sprinkle with coarse sugar then cut the round into 8 wedges.
Spread the wedges out on the cookie sheet and refrigerate for 15 minutes.
Bake at 400 degrees for 15-20 minutes.
Category: Food and Recipes
