Gingerbread Apricot Scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon gingerbread spice
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small cubes
- 3/4 cup dried apricots, cut into small cubes
- 1/2 cup of glazed pecans, chopped
- 1 cup chilled buttermilk
Preheat oven to 400°F. Line a baking sheet with parchment paper. Reserve
In a large bowl sift flour, sugar, baking powder, salt, baking soda and gingerbread spice.
Add butter and use your fingertips or a pastry blender to cut in butter, until mixture resembles coarse meal.
Mix in dried apricots and pecans. Gradually add buttermilk. Knead briefly to bind the dough. Do not over-knead dough or the scones will turn out too hard.
Form dough into a 1-inch-thick round. Cut into 8 wedges. Transfer to prepared baking sheet, spacing 1 inches apart.
Bake for 20 minutes or until tops of scones are golden brown. Let stand on baking sheet 10 minutes. Serve.
I drizzled them with vanilla glaze. To make the glaze just whisk together 1 cup of powdered sugar, 1 tablespoon of water and 1/8 teaspoon of vanilla extract.
Recipe adapted from Epicurious.
Calories: 444kcal | Carbohydrates: 57g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 424mg | Potassium: 368mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1020IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 2.8mg