I am still in a scone-y mood, which I find surprising since I have never enjoyed the scones you can buy in coffee shops. Similar to hockey pucks or compressed hard tack, to me, they’ve always held the appeal of a urinal cake.
But! Since I have started cooking, I’ve learned I like all sorts of things I have never enjoyed when store bought. So, I started experimenting with scones.
And. I. Love. Them!
We’ll do sweet scones first. Then we’ll move on to savory. Mmmm…
How to make Candied Ginger, Apricot & Cranberry Scones:
2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/4 inch squares
1/4 cup dried apricots, chopped
1/4 cup dried candied ginger, chopped
1/2 cup fresh cranberries
1 cup heavy cream, 2 Tbsp reserved (water or milk works just fine)
Mix the first 4 ingredients in a bowl, pour into the food processor.
Using the pastry blade, combine the chilled butter with dry ingredients until the dough clumps into pea-sized balls.
Add 3/4 cup plus 2 tablespoons heavy cream.
Blend until well combined.
Add in ginger, apricots, and cranberries, mix well.
Remove dough from food processor, and form dough into a circle on a Silpat or lightly greased pan.
Using a large knife, cut the dough into 8 wedges.
Arrange wedges on Silpat, about 2 inches apart.
Brush the tops of the wedges with the remaining heavy cream.
Bake at 450 degrees for 13-15 minutes.
Enjoy!
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Candied Ginger, Apricot & Cranberry Scones.
Larissa blogs at The Henway.
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lisabetholson says:
Larisa, I agree with your former opinion of scones. Have an English background and I still can’t see far enough to enjoy them from a buyers prospective. BBuuuttt, maybe if I make them at home… Just maybe.. They sure look very good and I have lots of things I can put into them. Very good post.
On February 20, 2011 at 8:22 am
bonita says:
Did you chop the cranberries or just cut each in half? They look so yummy in the fruit picture, I can imagine they’re just wonderful inside the scone. Just need to find unsulfured apricots before I tackle these.
On February 20, 2011 at 11:23 am
AnnieB says:
Larissa, you’re killin’ me! Your scones look so good! Most scones are about as light as a rock, but good ones (and yours look to be in that category) get higher and lighter. Very nice – and they sound easy, too!
On February 20, 2011 at 3:52 pm
NorthCountryGirl says:
Larissa! I first got interested in scones back in the 1980s when I watched the PBS show the “Wind in the Willows” with my kids. Moley and Ratty were always making scones and I had to investigate to see what they were. I fell in love with them! They are firmer than a biscuit and excellent with tea. Your scone recipes are so YUMMY looking. Our favorite scone recipe is with chocolate chips.
On February 20, 2011 at 8:32 pm
Larissa says:
Thanks, everyone!
Bonita- I have done it both ways–chopped and whole. The whole ones still pop in during the cooking process… The chopped ones look prettier for the picture 😉
On February 21, 2011 at 8:41 am