2 cups plus 2 T flour (bread flour works best)
1/4 c sugar
1-1/2 t. baking powder
1/2 t. salt
1 stick butter, frozen then cut into 1-inch chunks

1/2 c dried apricots
1/3 c candied ginger, diced
3/4 c plus 2 T heavy cream

In a food processor place the first four ingredients (flour, sugar, baking powder and salt) and pulse a few times to mix.  Add butter that has been “frozen” then cut into 1 inch pieces.  Pulse until fine crumbs form.  Place this in a large mixing bowl.  Stir in apricots and ginger.  Add heavy cream.  Fold in with a spatula until the cream is incorporated, then use your hands to mix gently.  (Do no overwork…it will be crumbly)

Turn the dough out onto a floured surface, pressing it together.  Flatten into a 7 ½ inch square, 1 in thick.  Cut into quarters.  Cut each quarter in half to form two triangles. (I actually even cut these in half to create 16 pieces…very rich and smaller seem more like “English scones”). Place scones on a parchment lined baking sheet 2 to 3 inches apart and wrap tightly in plastic wrap.  Freeze until firm.  (I put in a small 9 x 9 pan lined with plastic wrap…fits into my small freezer better.)

Heat oven to 350 degrees.  Place on a parchment lined baking sheet 2 to 3 inches apart. Brush tops of the scones with 2 T more cream and sprinkle evenly with 4 t. sugar.  Bake until golden, about 30 minutes.  Allow to cool before removing from parchment. 

(also  ½ cup dried cranberries and 1 T lemon rind instead of apricots and ginger is nice)

Nadine Melberg
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