Ginger and Apricot Scones
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| Serves | 8 |
| Prep time | 20 minutes |
| Cook time | 18 minutes |
| Total time | 38 minutes |
Ingredients
- 2 cups flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 5 tablespoons butter (cold or frozen)
- 2 Large eggs
- 3/4 cups heavy cream
- 1 cup candied ginger (coarsely chopped)
- 1 cup dried apricots (coarsely chopped)
- 1 cup white choclate chips
Directions
| Step 1 | |
| Preheat oven to 425F (400 for convection) Cut butter into small cubes, or if frozen grate by hand or in a food processor Toss apricot and ginger pieces with a dusting of flour, add white chocolate, set aside | |
| Step 2 | |
| Combine flour, salt, sugar, and baking powder and mix thoroughly Add flour mix to butter and if using processor pulse together until the mixture resembles coarse sand If mixing by hand use a pastry cutter or forks to combine the mixture, do not use your hands as they will warm the butter | |
| Step 3 | |
| In a separate bowl beat eggs and yogurt together Add flour mixture to egg mixture, and mix together using a wooden spoon or spatula, do not over-mix Add fruit mix and gently combine | |
| Step 4 | |
| Using a 4 oz. scoop, scoop batter onto parchment or Silpat lined pan Sprinkle a little sugar on top of each scone Bake for 16-18 minutes, rotating the pan halfway through baking time Scones are done when they are golden brown, and a toothpick comes out clean | |