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White chocolate and Apricot scones with crystallized ginger

3 cups white flour

1/3 cup sugar

5 tsp baking powder

1/4 tsp salt

1/2 pound (2 sticks) very cold butter

3/4 cup cream

1 egg


4-6 dried apricots, chopped

approx 1/2 cup crystallized ginger, chopped

approx. 1/2 cup white chocolate chips

Coarse sugar for sprinkling on top

Mix the first four dry ingredients together in a large bowl then cut in the butter until you get little pea-sized bits of dough.

Whisk together the cream and egg.

Fold “add-ins” into the flour mixture, then add in the wet ingredients mixture and stir in gently until just combined.

Divide into 2 equal parts on a parchment-papered baking sheet. Pat each piece into a round disk about 1.5 inches tall. Brush the top of the wedge with cream and sprinkle with coarse sugar then cut the round into 8 wedges.

Spread the wedges out on the cookie sheet and refrigerate for 15 minutes.

Bake at 400 degrees for 15-20 minutes.

Category: Food and Recipes

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