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-> [Bakery, Breads, Ginger, Herbs & Spices] -> [Apricot ginger scones Recipe] |
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Apricot ginger scones
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Ginger, Herbs & Spices |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3 1/4
| cup | Flour, all purpose | | 1/3
| cup | Sugar | | 2 1/2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 1/2
| tsp | Salt | | 3/4
| cup | Dried apricots, diced (4oz) | | 1/3
| cup | Crystalized ginger, diced | | | - 2 oz | | 1
| tsp | Lemon peel, grated | | 1
| cup | Buttermilk |
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Procedures:
| 1 | In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt. | | 2 | Add butter; whirl or rub with fingers until coarse crumbs form. | | 3 | If using a food processor, add apricots, ginger, and peel; pulse until just blended. | | 4 | Otherwise, stir them into flour mixture. | | 5 | Add buttermilk and whirl or stir just until evenly moistened. | | 6 | Scrape dough onto a floured board and knead about 6 turns or until dough holds together. | | 7 | On a 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches. | | 8 | With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles. | | 9 | Bake in a 400 degree oven until golden brown, about 25 minutes. | | 10 | Break along scores to serve. | | 11 | Makes 8 or Per serving: 393 cal. | | 12 | (37 percent from fat); 6.2 g protein; 16 g fat (9.9 g sat).; 57 g carbo.; 520 mg sodium; 43 mg chol |
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