Apricot-Ginger Buttermilk Scones

Dried apricots lend a tangy sweetness and a nice kick of fiber to these breakfast treats.
Photo by Lisa M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cups whole grain pastry flour

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    cup chopped dried apricots (about 7 small whole apricots)

  • 2

    tablespoons chopped crystallized ginger

  • 1/2

    cup buttermilk

  • 1

    egg

  • 3

    tablespoons butter, melted

  • 1

    teaspoon grated fresh ginger

  • 1

    teaspoon grated lemon peel

  • 3 1/2

    tablespoons brown sugar

  • honey

Directions

1. In a large bowl, stir together the flour, baking powder, baking soda, apricots, and crystallized ginger. In a medium bowl, whisk together the buttermilk, egg, butter, fresh ginger, lemon peel, and 3 tablespoons of the sugar until blended. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir together just until combined. Do not overmix. 2. Sprinkle a sheet of plastic wrap lightly with flour. Scrape the dough onto the plastic and spread roughly into a 7" circle. Sprinkle the top of the dough lightly with flour and pat until smooth. Invert the round onto the baking sheet and score the top of the pastry into 8 wedges, using a sharp, flour-dipped knife. Spoon the remaining 1/2 tablespoon sugar into a sieve and sprinkle evenly over the top. 3. Bake for 15 to 17 minutes at 400°, or until golden. Cool on the baking sheet on a rack for 10 minutes. Cut into 8 wedges and serve with honey.

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