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)
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How to Make Apricot And Ginger Scones
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Sift 225g self-raising flour and 1/2 tsp salt into a large bowl.
- Cut in 50g cold unsalted butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
- Stir in 40g caster sugar.
- Fold in 100g dried apricots, roughly chopped.
- 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.
- 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.
- Roll or pat the dough to a thickness of 2-2.5cm (1 inch).
- Use a 5cm (2 inch) round cutter to stamp out scones.
- Place scones onto the prepared baking sheet.
- Brush the tops with a little milk for a soft crust.
- Bake for 12-15 minutes, or until well-risen and golden brown.
- Let the scones cool slightly on a wire rack before serving.
- **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).
- Slice scones in half horizontally and spread generously with the ginger cream.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
50g
Fat
57g
Carbs
14g
