Apricot and Ginger Scones

Recipe by Sherrie-pie
READY IN: 32mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Oven temperature 220°C/425°F.
  • Flour a baking sheet.
  • Sift flour with salt into a large bowl.
  • Rub in the butter until mixture resembles breadcrumbs.
  • Stir in sugar.
  • Add apricots.
  • Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
  • On a floured surface, knead dough lightly until it is just smooth.
  • Roll or press out to 2.
  • 5cm/1inch thick.
  • Stamp into rounds with a pastry cutter.
  • Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
  • Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
  • Leave to cool on wire rack or serve hot from oven.
  • Stir chopped ginger and ginger syrup into whipped cream.
  • Cut scones in half horizontally and sandwich together with ginger cream.
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