Sunday was cold and rainy and a perfect day for making my favorite scones. These are so tasty and easy to make, you could easily swap out the dried apricots for cranberries or dates or raisins. Have fun and Enjoy! Shown here on our beautiful abstract board with pepin french rolling pin.
Apricot Ginger Scones
Combine the dry ingredients in a bowl, cut in butter with a pastry blender, or two forks, or your fingers! Until the mixture resembles coarse meal. Add the apricots and ginger and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces. Make a well in the center of the mixture. Combine buttermilk, apricot nectar and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky). Add a sprinkle of flour and knead 4-5 times while still in the bowl. Take out of the bowl, pat into a 9” circle on a baking sheet with parchment paper. Cut dough into 8 wedges. Bake at 400 degrees F for 15 minutes, or until golden.