Ginger & Apricot Scones

We are big scone eaters over here in the Boyer household; and apricots and ginger have always been a classic for us as a family; so combining the two ingredients just seems natural.  These scones are perfect breakfast food, and we always enjoy them with a steaming bowl of oatmeal or cold cereal. They have a nice moist consistency, and the tangy chunks of apricot here and there are simply delightful, while the ginger adds a nice zing.



Ingredients (adapted from an old, unknown magazine recipe)
makes about 12 scones

• 3/4 cup (4 oz.) of diced apricots
• 1/3 cup (2 oz.) diced crystallized ginger
• 3/4 cup (3/8 lb.) butter, cut into small pieces
• 3 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon each baking soda and salt
• 1 teaspoon grated lemon peel
• 1/2 cup cream (you can add more if the dough seems dry)
• 1/2 cup sour cream

Method

Preheat your oven to 425˚ F.

Dice the apricots and ginger into small chunks. Cut up the butter into chunks (we typically go by the tablespoon markings on the wrapper.) Combine the flour, baking powder, baking soda, salt, lemon peel, and butter into a mixing bowl, and mix on a moderate speed in an electric mixer (if you don't have an electric mixer, mix the flour, baking powder and soda, lemon zest, and salt together, then add the butter and cut it in using either a cutting utensil or knife.) Add the buttermilk and sour cream to your mixture. Blend until it is a thick dough. 

Layout a sheet of parchment paper on your baking sheet of choice (we like to use stoneware), and pile the dough on top of it. Press out the dough until you make a nice, round shape about 1 1/2-2" thick. Bake about 18-20 min (if the middle is firm, then it's done.) Let cool, break apart, then enjoy!

What is your family's staple breakfast food?

TTFN,

-Charlotte