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| Slightly crunchy and full of flavor. Best served with lemon curd and devonshire cream.
Toast whole in the toaster to warm up leftovers. |
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| Ingredients: | |||||
| 1/2 cup | dried apricots, chopped | ||||
| 1 3/4 cup | flour | ||||
| 1 1/2 tsp | baking powder | ||||
| 3/4 tsp | baking soda | ||||
| 1/2 tsp | salt | ||||
| 1/3 cup | sugar | ||||
| 3/4 cup | butter, cold, chopped | ||||
| 1 1/3 cup | rolled oats (or quick) | ||||
| 1/4 cup | crystalized ginger, finely chopped | ||||
| 1/2 cup | buttermilk | ||||
| 1 | egg, for brushing | ||||
| Directions: | |||||
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Preheat oven to 375. Combine chopped apricots, flour, baking powder, soda, salt and sugar in a food processor or large bowl. Pulse a few times to combine. Add butter and pulse until it resembles coarse meal, or cut in with a pastry blender or 2 knives. Add oats and ginger and pulse until lightly mixed. Add buttermilk and pulse until combined. Transfer to a floured work surface and knead a few times until it comes together. Divide dough in half and press into two 1-inch thick discs. Place discs on a lightly greased baking sheet. With a large knife cut each disc into 6 wedges, but do not separate the wedges. Gently brush the scones with beaten egg. Bake for 20 minutes or until golden brown.
**These will freeze well. |
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