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Apricot Ginger Scones
by
Eve Fox
Calificación: 4.0
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%3C/p%3E%3Cp%3EThis%20recipe%20is%20a%20little%20more%20work%20than%20my%20favorite%20cream%20scones%20recipe%20since%20it%20calls%20for%20butter%20and%20cream%20(scones%20that%20are%20made%20with%20cream%20only%20are%20so%20amazingly%20easy%20that%20it%20actually%20feels%20like%20cheating)%20but%20the%20end%20result%20is%20really%20divine%20-%20meltingly%20soft%20but%20also%20a%20little%20bit%20short%20(that's%20the%20butter!)%20with%20nice%20bursts%20of%20flavor%20from%20the%20fruit%20and%20the%20ginger.%20The%20recipe%20doesn't%20call%20for%20much%20sugar%20but%20the%20fruit%20provides%20a%20good%20amount%20-%20it's%20all%20nicely%20balanced.%3C/p%3E%3Cp%3EI%20was%20feeling%20lazy%20so%20I%20used%20my%20Silpat%20to%20limit%20my%20post-baking%20clean%20up.%20But%20I've%20also%20made%20these%20on%20an%20ungreased%20cookie%20sheet%20with%20equally%20good%20results.%3C/p%3E%3Cp%3EEating%20one%20of%20these%20with%20your%20coffee%20or%20tea%20is%20a%20truly%20sweet%20way%20to%20start%20your%20day.%3C/p%3E%3Cp%3EApricot%20Ginger%20Scones%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3E1.%20Adjust%20oven%20rack%20to%20middle%20position%20and%20heat%20oven%20to%20425%20degrees%20F.%20Place%20flour,%20baking%20powder,%20sugar,%20ground%20ginger,%20and%20salt%20in%20large%20bowl%20or%20work%20bowl%20of%20food%20processor%20fitted%20with%20steel%20blade.%20Whisk%20together%20or%20pulse%20six%20times.%3C/p%3E%3Cp%3E2.%20If%20making%20by%20hand:%20use%20two%20knives,%20a%20pastry%20blender%20or%20your%20fingertips%20and%20quickly%20cut%20in%20butter%20until%20mixture%20resembles%20coarse%20meal,%20with%20a%20few%20slightly%20larger%20butter%20lumps.%20Stir%20in%20apricots%20and%20crystallized%20ginger.%20If%20using%20food%20processor:%20remove%20cover%20and%20distribute%20butter%20evenly%20over%20dry%20ingredients.%20Cover%20and%20pulse%2012%20times,%20each%20pulse%20lasting%201%20second.%20Add%20apricots%20and%20crystallized%20ginger%20and%20pulse%20one%20more%20time.%20Transfer%20dough%20to%20large%20bowl.%3C/p%3E%3Cp%3E3.%20Stir%20in%20heavy%20cream%20with%20a%20rubber%20spatula%20or%20fork%20until%20dough%20begins%20to%20form,%20about%2030%20seconds%20(if%20it's%20not%20forming,%20add%20more,%20teaspoon%20by%20teaspoon).%20Transfer%20the%20dough%20and%20all%20dry,%20floury%20bits%20to%20countertop%20and%20knead%20dough%20by%20hand%20just%20until%20it%20comes%20together%20into%20a%20rough,%20sticky%20ball,%205%20to%2010%20seconds.%3C/p%3E%3Cp%3E4.%20Turn%20the%20dough%20out%20onto%20a%20lightly%20floured%20work%20surface%20and%20pat%20or%20roll%20it%20out%20it%20an%20even%203/4-inch%20thick%20circle.%20Using%20a%20large,%20sharp%20knife%20cut%20all%20the%20way%20across%20and%20through%20it%20in%20even%20quarters,%20then%20cut%20each%20quarter%20in%20half%20again.%3C/p%3E%3Cp%3E5.%20Place%20rounds%20or%20wedges%20on%20an%20ungreased%20baking%20sheet%20(or%20Silpat)%20and%20bake%20until%20the%20tops%20begin%20to%20brown%20lightly,%2012%20to%2015%20minutes.%20Cool%20on%20wire%20rack%20for%20at%20least%2010%20minutes.%20Serve%20warm%20or%20at%20room%20temperature.%20Store%20in%20an%20airtight%20container%20on%20the%20counter%20for%20up%20to%20a%20week%20(if%20they%20last%20that%20long...)%3C/p%3E){kind=link}