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Tender, light and neither too buttery nor too sweet, these breakfast scones feature sweet bursts of dried apricot followed by the mildly assertive nip of crystallized ginger (which can be omitted if you aren't a fan). With a pat of melting butter, a spoonful of apricot preserves or orange marmalade, and a tall glass of orange juice (or an aromatic cup of apricot tea), you've just found a few moments of morning serenity.
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter, cut into small pieces
1/4 cup granulated sugar
2 tablespoons finely minced crystallized ginger
1/2 cup diced glacéed apricots, halved; or dried apricots, cut into eight pieces each
1 cup buttermilk
2 tablespoons buttermilk
1 tablespoon granulated sugar
Preheat the oven to 425°F. In a large mixing bowl, combine the flour, ground ginger, baking powder and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly. Add the buttermilk gradually, mixing gently to form a soft dough.
Shape the dough into a ball and knead it briefly on a lightly floured work surface. Divide the dough in half and pat each half into a 1/2-inch thick round, 5 inches in diameter. Cut each round into six triangles, and transfer the triangles to an ungreased or parchment-lined baking sheet.
Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar. Bake for 12 to 15 minutes (turning the baking sheet 180° halfway through the baking time), until the scones are a light golden brown. Cool on a wire rack. Yield: 12 scones.
Nutrition information per serving (1 scone, 61g): 146 cal, 4.3g fat, 3g protein, 19g complex carbohydrates, 5g sugar, 1g dietary fiber, 12mg cholesterol, 191mg sodium, 358mg potassium, 125RE vitamin A, 1mg iron, 116mg calcium, 123mg phosphorus.