How To make Apricot Ginger Scones
3 1/4 c Flour, all purpose
1/3 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Dried apricots, diced (4oz)
1/3 c Crystalized ginger, diced
- 2 oz 1 t Lemon peel, grated
1 c Buttermilk
In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt. Add butter; whirl or rub with fingers until coarse crumbs form. If using a food processor, add apricots, ginger, and peel; pulse until just blended. Otherwise, stir them into flour mixture. Add buttermilk and whirl or stir just until evenly moistened. Scrape dough onto a floured board and knead about 6 turns or until dough holds together. On a 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches. With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles. Bake in a 400 degree oven until golden brown, about 25 minutes. Break along scores to serve. Makes 8 or 9. Per serving: 393 cal. (37 percent from fat); 6.2 g protein; 16 g fat (9.9 g sat.); 57 g carbo.; 520 mg sodium; 43 mg chol.
How To make Apricot Ginger Scones's Videos
Beth's Easy Homemade Scone Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade scones, and easy breakfast recipe for your next brunch or tea party!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
CLICK HERE TO VISIT THE TWININGS WEBSITE:
**USE THE COUPON CODE: BETH25**
WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
Simple Beignets
BETH'S SCONE RECIPES
Each Recipe Makes 8 scones
INGREDIENTS:
2 cups flour
2 tbsp sugar
1 tsp salt
1 tbsp + 1 tsp baking powder
10 tbsp unsalted butter, very cold and diced into small cubes
½ cup of heavy cream
1 tbsp vanilla
2 eggs
FOR RAISIN SCONES:
Add ¼ cup black raisins and ¼ cup golden raisins
Egg Wash
1 whole egg
SERVE WITH: Twinings Apple Spiced Chai Tea
METHOD:
Preheat oven to 400F.
In a large bowl whisk together the flour, sugar, salt and baking powder.
Then work the butter cubes into the flour with your hands until a coarse meal develops. Then toss in the raisins and mix gently with your hands to combine.
In a separate small bowl add the heavy cream, eggs and vanilla and whisk with a fork until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until combined, and then change to a large wooden spoon.
Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap and refrigerate for 30 mins, or pop in the freezer for 10 mins.
Once chilled, roll the dough out to ½ “ thickness. Cut out scones with a 2” round biscuit cutter and place on a parchment lined cookie sheet.
Then whisk 1 whole egg in a small bowl, then with a pastry brush lightly glaze the tops of the scones with the egg wash.
TIP: To assure your scones retain their shape after they are baked pop your tray into your fridge for 15 mins before baking. This will re-chill the dough and allow them to bake up in a more uniform fashion.
Bake for 10-12 mins until risen and golden brown. Serve with butter and jam alongside your favorite tea!
FOR CRANBERRY ORANGE SCONES:
Replace raisins with ½ cup of Cranberries
Add 2 tbsp orange zest with the cranberries
Glaze with heavy cream and turbinado sugar
SERVE WITH: Twinings Orange & Cinnamon Spice Tea
To form triangle scones:
Roll dough into a square, ½” thick. Cut in half vertically, then horizontally. Then cut each little square diagonally to create smaller triangles.
Transfer to a parchment lined cookie sheet. Glaze with heavy cream and sprinkle with the turbinado sugar.
CHOCOLATE CHUNK:
Add 3 oz of chopped bittersweet chocolate at the coarse meal stage. Mix to combine and proceed as directed for basic scone recipe.
SERVE WITH: Twinings Pure Peppermint Tea
PLEASE NOTE: This video has been sponsored by Twinings. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
Gluten-free vegan blueberry and apricot scones // recipe!
350g of gluten free flour - approx 2 and a quarter cups of flour USA
1 tsp of baking powder
80g of vegan butter or regular butter - approx 1/3 cup USA
pinch of salt
2 tsp of ground ginger
3 dates finely chopped (and mix with 1 tbsp of water) OR 2 tbsp of sugar
seeds 1 vanilla pod (optional) or 1 tsp of vanilla extract
180ml of almond milk or regular milk- approx 3/4 cup USA
1 handful of frozen berries I used black currants. 1 handful of flaked almonds (optional)
As the surface of these appears quite dry it is nice to decorate them with some flaked almonds prior to baking if you like! They taste really good though I promise!
Big love
Lorraine xxx
For business enquiries: mya.castillo@mayfairassociates.com
♫Music By♫
●Dyalla - Weather
●Soundcloud -
●Facebook -
●Twitter -
Apricot-Ginger Scones
Apricot-Ginger Scones
Apricot-ginger Scones. Tender scones with great ginger flavor and sweet chunks of dried apricot baked right in. A dainty and delicious addition to afternoon tea.
Ingredients:
1 ¾ cups all-purpose flour
⅓ cup sugar
1 tbsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
6 tbsp. cold unsalted butter, diced
⅔ cup chopped dried apricots
¼ cup chopped crystallized ginger
1 large egg
½ cup buttermilk
2 tbsp. milk and sugar for the top
Apricot Scones | The Frugal Chef
VEA ESTE VIDEO EN ESPAÑOL -
These apricot scones are made with pecans and orange zest. They are super easy to make and absolutely delicious. Enjoy!
Remember to check in on Tuesdays and Thursdays for new videos.
SUBSCRIBE HERE! -
Share, like and comment.
Follow me :
Twitter :
Facebook :
Instagram :
Makes eight
2 cups (480 grams) all-purpose flour
¼ cup (56 grams) sugar
2 tsp. (8 grams) baking powder
¾ tsp. (4 grams) salt
½ cup (113 grams) unsalted butter – cube it and place it in the freezer for a few minutes until very cold
¼ cup (48 grams) chopped dried apricots (about 5 large ones)
¼ cup (30 grams) chopped pecans
1 TBS orange zest
¾ cups (6 oz) cold whole milk
¼ tsp. almond extract
Heat your oven to 400 degrees F (200 C).
Place the flour, sugar, baking powder and salt in a bowl. Whisk the dry ingredients for about a minute.
Add the butter and work it into the flour with your fingertips, a pastry knife or two table knives. Mix the butter into the flour until it resembles coarse meal. Do not over work the mixture.
Add the apricots, orange zest and pecans and mix. Make a well in the middle and add the milk and almond extract. Mix it all until it forms a sticky dough. Do not knead it.
Transfer the dough onto a well-floured board and form a disk without handling it too much. Flip the dough once to coat it in flour and finish forming.
Cut the dough into eight equal size triangles – start cutting in half and then cut in half again. Cut each triangle in half to end up with eight scones.
Place the cut scones onto a lightly oiled baking sheet and bake for 12 to 14 minutes until they are browned.
Remove the scones from the oven and let them cool down for a few minutes on the baking sheet. Finish cooling on a cooling rack.
Drizzle some glaze (recipe below) on each scone and allow it to dry. Serve and enjoy!
FOR THE GLAZE:
¼ cup (31 grams) confectioner’s sugar (powdered, icing)
1 TBS milk
¼ tsp. vanilla extract
Whisk the sugar, milk and vanilla in a small bowl until you have a smooth paste.
Print your recipe here -
Music by Sebastian Jacobs
Lemon & Stem Ginger Scones | Waitrose & Partners
Partner and Food Editor Silvana Franco makes some delicious Lemon and Stem Ginger Scones which are an ideal centrepiece for a wonderful afternoon tea.
The combination of flavours in the scones compliment a variety of fillings such as lemon curd or the more traditional choice of jam and clotted cream.
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 6
Ingredients:
225g self-raising flour, plus extra for dusting
2 tbsp caster sugar
½ tsp salt
55g unsalted butter, cubed and chilled
1 lemon, zest and 1 tbsp juice
2 tbsp chopped stem ginger
125ml whole milk, plus extra for brushing
For the full recipe |
To visit our website | waitrose.com
How To Make Ginger And Apricot Scones With Peaches And Cream
Ingredients list:-
8oz self-raising flour
pinch of salt
2 teaspoons baking powder
2oz butter
2 rounded teaspoons ground ginger
1oz caster sugar
3oz chopped dried apricots
1/4 pint milk (plus extra to brush)
1 can peach slices (chopped)
cream or clotted cream
You can also follow me on:
or visit my website
Thanks.
Track: Champagne Beach — Scandinavianz [Audio Library Release]
Music provided by Audio Library Plus Watch:
Free Download / Stream: