Apricot-Ginger Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
- 1/2 cup finely chopped dried apricots
- 2 tablespoons finely chopped crystallized ginger
- Wax paper
- Preheat oven to 450u0b0. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, apricots, and ginger, stirring just until dry ingredients are moistened.
- Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
- Bake at 450u0b0 for 13 to 15 minutes or until golden. Drizzle with Vanilla Glaze.
flour, sugar, baking powder, salt, cold butter, whipping cream, apricots, ginger, wax paper
Taken from www.myrecipes.com/recipe/apricot-ginger-scones (may not work)