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Still In A Scone Mood

Submitted by: laree on February 20, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Still In A Scone Mood

I am still in a scone-y mood, which I find surprising since I have never enjoyed the scones you can buy in coffee shops. Similar to hockey pucks or compressed hard tack, to me, they’ve always held the appeal of a urinal cake.

//

But! Since I …

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Ingredients

Directions

I am still in a scone-y mood, which I find surprising since I have never enjoyed the scones you can buy in coffee shops. Similar to hockey pucks or compressed hard tack, to me, they’ve always held the appeal of a urinal cake.


But! Since I have started cooking, I’ve learned I like all sorts of things I have never enjoyed when store bought. So, I started experimenting with scones.

And. I. Love. Them!

We’ll do sweet scones first. Then we’ll move on to savory. Mmmm…

How to make Candied Ginger, Apricot & Cranberry Scones:

2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/4 inch squares
1/4 cup dried apricots, chopped
1/4 cup dried candied ginger, chopped
1/2 cup fresh cranberries
1 cup heavy cream, 2 Tbsp reserved (water or milk works just fine)

Mix the first 4 ingredients in a bowl, pour into the food processor.

Using the pastry blade, combine the chilled butter with dry ingredients until the dough clumps into pea-sized balls.

Add 3/4 cup plus 2 tablespoons heavy cream.

Blend until well combined.

Add in ginger, apricots, and cranberries, mix well.

Remove dough from food processor, and form dough into a circle on a Silpat or lightly greased pan.

Using a large knife, cut the dough into 8 wedges.

Arrange wedges on Silpat, about 2 inches apart.

Brush the tops of the wedges with the remaining heavy cream.

Bake at 450 degrees for 13-15 minutes.

Enjoy!


Get the handy print page and save this to your recipe box here:
Candied Ginger, Apricot & Cranberry Scones.


Larissa blogs at The Henway.


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Comments

5 comments | RSS feed for comments of this post

  1. 2-20
    8:22
    am

    Larisa, I agree with your former opinion of scones. Have an English background and I still can’t see far enough to enjoy them from a buyers prospective. BBuuuttt, maybe if I make them at home… Just maybe.. They sure look very good and I have lots of things I can put into them. Very good post.

  2. 2-20
    11:23
    am

    Did you chop the cranberries or just cut each in half? They look so yummy in the fruit picture, I can imagine they’re just wonderful inside the scone. Just need to find unsulfured apricots before I tackle these.

  3. 2-20
    3:52
    pm

    Larissa, you’re killin’ me! Your scones look so good! Most scones are about as light as a rock, but good ones (and yours look to be in that category) get higher and lighter. Very nice – and they sound easy, too!

  4. 2-20
    8:32
    pm

    Larissa! I first got interested in scones back in the 1980s when I watched the PBS show the “Wind in the Willows” with my kids. Moley and Ratty were always making scones and I had to investigate to see what they were. I fell in love with them! They are firmer than a biscuit and excellent with tea. Your scone recipes are so YUMMY looking. Our favorite scone recipe is with chocolate chips.

  5. 2-21
    8:41
    am

    Thanks, everyone!

    Bonita- I have done it both ways–chopped and whole. The whole ones still pop in during the cooking process… The chopped ones look prettier for the picture 😉

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