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For the Dough
2 cups unbleached all-purpose flour
1/4 cup (packed) light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried apricots, slivered
1/4 cup crystallized ginger, finely minced
1 1/4 cups heavy or whipping cream
For the Glaze
2 tablespoons heavy or whipping cream
2 tablespoons granulated sugar
||Preheat the oven to 425°F. Line a baking sheet with parchment paper|
||Prepare the dough: In a mixing bowl stir together the flour, brown sugar,
baking powder, and salt. Mix in the apricots and ginger.
Using a wooden spoon, gradually stir in the cream to form a sticky dough.|
||Turn the dough out onto a well-floured surface and shape into a circle about 10 inches in diameter.
Sprinkle with a little more flour if the dough seems too sticky. Cut the circle into 12
pie-shaped wedges and arrange about 1 inch apart on the prepared baking sheet.|
||For the glaze, Brush a thin coating of cream over each scone and sprinkle with the granulated sugar.
Bake until puffed and golden brown, about 12 to 15 minutes. Serve warm or at room temperature.|