Apricot Ginger Scones–Christmas Tea
Quick, easy scones for your next breakfast or tea time. Bake some today or freeze for another time
Equipment
- Food processor
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup frozen butter, cut into cubes
- 1/2 cup dried apricots, diced
- 2 tbsp candied ginger, diced
- 1 cup heavy whipping cream
- 1 tbsp coarse sugar
Instructions
- In a food processor, combine flour, sugar, baking powder and salt. Add butter and pulse until crumbly. Add apricots and ginger, pulse briefly. Add1 cup cream and pulse until just combined.
- Turn dough onto work surface and shape into a 5"x10" rectangle. Cut dough into eight squares (2.5"x2.5"). Cut the squares into triangles.
- Place 16 triangles on a parchment lined baking sheet and cover with plastic wrap. Freeze for at least 15 minutes. At this point, scones can be baked, or can be placed in a Ziploc freezer bag and stored until ready to bake.
- To bake, preheat oven to 400 degrees. Place frozen scones on parchment lined baking sheet (do not crowd). Brush tops with a bit of heavy cream and sprinkle with coarse sugar.
- Bake for 17-18 minutes. Cool on a wire rack.