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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apricot-Ginger Scones

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Apricot-Ginger Scones Empty Apricot-Ginger Scones

    Post by Lobo Sat 13 Feb 2016, 9:01 pm

    Apricot-Ginger Scones Img21l
    Apricot-Ginger Scones
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    Prep Time: 20 minutes
    Cook Time: 17 minutes
    Servings: 6
    It’s easy to vary the flavor of these scones. Omit the dried apricots and crystallized ginger and add 3/4 cup dried cherries or cranberries and 1 Tbs. grated lemon or orange zest.






    • 294

    Ingredients:


    • 1 3/4 cups all-purpose flour
    • 1/3 cup sugar
    • 1 Tbs. baking powder
    • 1/2 tsp. salt
    • 1/4 tsp. freshly grated nutmeg
    • 6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes
    • 2/3 cup dried apricots, chopped
    • 1/4 cup crystallized ginger, chopped
    • 1 egg
    • 1/2 cup buttermilk

    Directions:

    Prepare the baking sheet
    Preheat an oven to 425°F. Line a rimless baking sheet with parchment paper.

    Mix the dough
    In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a bowl, whisk together the egg and buttermilk until blended. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.

    Shape and bake the scones
    Turn out the dough onto a floured work surface and press together gently into a round about 8 inches in diameter. Using a sharp knife, cut the round into 6 equal wedges. Place the wedges on the prepared sheet, spacing them about 1 inch apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. Makes 6 scones.

    Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

      Current date/time is Fri 26 Apr 2024, 10:39 am