Sunday, September 1, 2013


  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon dried ginger
  • 1/4 teaspoon grated lemon peel
  • 11 tablespoons chilled unsalted butter, cut into small pieces
  • 3/4 cup plus 2 tablespoons heavy cream
  • 2/3 cup diced dried apricots
  • 1/4 diced crystallized ginger
  • 1 tablespoon sugar
Preheat oven to 400 degrees F.  Place a piece of parchment paper on baking sheet.  Blend flour, sugar, baking powder, ginger, and lemon peel in a large bowl.  Add butter and blend with fingers until mixture resembles coarse meal.  Add 3/4 cup heavy cream, and mix with pastry blender just until moist.  Mix in apricots and crystallized ginger.  Blend until incorporated. Transfer mixture to floured countertop, and divide in half.  Pat each half into a 3/4-inch round.  Cut each into 6 wedges, and transfer to parchment-lined sheet.  Brush with remaining 2 tablespoons heavy cream; sprinkle with sugar.  

Bake until lightly browned, about 18 minutes.  Cool completely.  Store in an airtight tin. Rewarm in 350 degree oven.

Cinnnamon & Spice Scones
  • 2 cups all purpose flour
  • 1/3 cup golden brown sugar
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon alspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 egg white, beaten to blend with 2 teaspoons water (for glaze)
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon

Preheat oven to 425°F. Combine flour, brown sugar, baking powder, spices, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead gently, and. pat out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with combined 2 teaspoons sugar and 1/2 teaspoon cinnamon. Transfer to baking sheet, spacing 2 inches apart.
Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.