Apricot And Ginger Scones Recipe

Ingredients for Apricot And Ginger Scones

• Self Raising Flour
• 1/2 tsp salt
• 50g cold unsalted butter
• Caster Sugar
• Dried Apricots
• 150ml milk
• Optional: 1 egg, beaten (for egg wash)
• Double Cream
• Gingerroot
• 2 tbsp ginger syrup (for cream)

How to Make Apricot And Ginger Scones

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Sift 225g self-raising flour and 1/2 tsp salt into a large bowl.
3. Cut in 50g cold unsalted butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
4. Stir in 40g caster sugar.
5. Fold in 100g dried apricots, roughly chopped.
6. Create a well in the center of the flour mixture. Gradually pour in 150ml milk, mixing gently with a knife until a soft, slightly sticky dough forms.
7. Lightly flour a clean surface. Turn the dough out and knead gently for 1-2 minutes until just smooth. Be careful not to overwork it.
8. Roll or pat the dough to a thickness of 2-2.5cm (1 inch).
9. Use a 5cm (2 inch) round cutter to stamp out scones.
10. Place scones onto the prepared baking sheet.
11. Brush the tops with a little milk for a soft crust.
12. Bake for 12-15 minutes, or until well-risen and golden brown.
13. Let the scones cool slightly on a wire rack before serving.
14. **For the Ginger Cream:** Whip 200ml double cream until soft peaks form. Gently fold in 1 tbsp finely chopped fresh ginger and 2 tbsp ginger syrup (or to taste).
15. Slice scones in half horizontally and spread generously with the ginger cream.