Description
These Apricot Ginger Scones are the perfect baked good! Soft, flaky, sweet, and with a touch of spice from candied ginger – they have something for everyone!
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- 8 tablespoons very cold butter, cut into small cubes
- ½ cup chopped dried apricots
- 2 tablespoons finely chopped candied ginger
- 1 cup cold heavy cream, plus a little extra for brushing
- 1 teaspoon vanilla bean paste (or extract)
- Turbinado (raw) sugar, for sprinkling on top
For the Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground ginger
- 1 teaspoon vanilla bean paste (or extract)
- 1–2 tablespoons milk or cream
Instructions
For the Scones:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground ginger.
- Using a pastry blender, fork, or your hands, work the cubed butter into the flour mixture until it resembles a coarse meal. A few larger chunks of butter are fine.
- Gently fold in the dried apricots and candied ginger.
- Pour the heavy cream and vanilla over the dough and stir until the mixture just comes together. Try not to overmix.
- Transfer the dough to a lightly floured surface and gently form the dough into a large disc, roughly one inch high and 8-10 inches in diameter.
- Use a sharp knife to cut the scones into 8 triangles. Place the cut scones onto the prepared baking sheet.
- If time permits, place the baking sheet with the scones into a freezer or fridge for 10-15 minutes, just to ensure that the butter is super cold. This will allow the scones to puff up and get really flaky in the oven.
- Brush the tops of the scones with a little heavy cream. Sprinkle turbinado sugar all over the tops.
- Bake for 18-22 minutes or until the scones are golden brown around the edges, lightly golden on the tops, and puffed.
- Cool on the baking sheet for a few minutes and then transfer to a cooling rack to finish cooling.
For the Glaze:
- Whisk together the sugar, ginger, and vanilla in a small bowl.
- Add enough milk or cream (usually between 1-2 tablespoons) to get the mixture to a drizzling consistency. Whisk until completely smooth.
To Serve:
- Drizzle the glaze lightly over the scones.
- Allow to set for a few minutes and then serve.
Notes
- These scones are slightly sweeter than traditional scones. I like my scones to taste like dessert. If you prefer a less sweet scone, you can skip the raw sugar sprinkling or cut the sugar in the dough by half.
- If you want to prepare the scone dough ahead, I suggest making the dough and cutting it into scones. Place the formed scones on a sheet pan in the fridge overnight. You can brush with cream and sprinkle with sugar just before baking. Bake as directed above.
- Prep Time: 20 minutes (includes chill time)
- Cook Time: 20 minutes
- Category: baked goods
Keywords: apricot ginger scones, apricot scones with glaze, apricot cream scones, apricot scones, ginger scones, homemade cream scones