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These Apricot Ginger Scones are perfect for a fall afternoon tea party. Flavored with bits of dried apricot and freshly grated ginger, they taste lovely with apricot jam, honey, or pear butter.
If you’ve spent much time on this recipe site, you probably know that I love tea and am especially fond of afternoon tea parties. If I’m hosting afternoon tea, there will always be scones on the menu.
Through the years, I’ve tried and tested many scone recipes and variations. Some make it to this blog, while others do not. If a scone passes the test, it has become a favorite of mine–but more importantly, a family favorite. Our three daughters are my best taste-testers. If a scone doesn’t appeal to them, you won’t see it here.
I’m happy to announce that this recipe for Apricot Ginger Scones is a winner in our book. Rising high in the oven, with golden glossy tops, these scones win for taste and visual elements. They are just delightful for a fall tea party. I like to serve them with apricot jam and clotted cream, or even with honey butter. Pear butter is another favorite, if I happen to have some in the cupboard.
Ingredients for Apricot Ginger Scones
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Instructions for Making this Recipe
Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and a wavy chopping knife, slice and chop the dried apricots into small pieces. Finely chop the crystalized ginger.
Next, prepare the ginger root for grating. I like to use the back of a spoon to peel the skin from the ginger. Then grate with a fine-edged grater. You’ll need about 1 1/2 teaspoons.
I try to always have some fresh ginger on hand, and store the unused root in the freezer in a freezer bag or container. It lasts this way for a long time and grating it is simple. *If you don’t have ginger root, you may substitute 1 teaspoon of ground ginger in it’s place.
Make the Scones
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, grated ginger, and salt.
Using a blending fork or your fingers, cut in the cold butter until coarse crumbs form. Add in the chopped apricots and crystalized ginger, stirring to combine.
Next, add the heavy whipping cream and vanilla extract. Mix until your dough comes together nicely. The dough may be sticky.
Spoon the dough onto a lightly floured surface and knead 2-3 times to coat with flour. Press the dough into a circle that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch rounds. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.
At this point you may bake the scones, or freeze for later use. I actually prefer to make and freeze the scones a few days before my party, as I think they rise in the oven better after they have been frozen. This gives me extra time to work on other menu items the day of the party.
To freeze, place rounds of dough onto a baking sheet lined with waxed paper. Freeze for 20-30 minutes until rounds are frozen. Then place the frozen scones in a plastic freezer bag. You may store scones this way for up to 3 months. When ready to bake, simply place frozen scones on baking sheet and glaze as directed. You may need to increase the baking time by an additional 1-2 minutes.
Prepare Scones for Baking
Preheat oven to 425°F. Prepare an egg wash by combining in a small bowl 1 medium egg and 1 tablespoon of heavy whipping cream.
An Egg Wash Test
I actually did a test to see which method I preferred, using either egg whites with cream or the entire egg with cream. After baking to see the results, I preferred the whole egg wash, as the scones came out with a lovely golden sheen. But use whichever wash you like. You might simply use whipping cream on the scones, which is how I prepare some other scones. Your choice, depending on the desired outcome!
To bake the scones, place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with egg wash or heavy whipping cream.
Bake in preheated oven for 12-14 minutes until golden brown. Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve.
Serve with apricot jam and clotted cream, or even with honey butter, or pear butter.
While these scones are best served the day they are baked, you may store leftovers in a covered container at room temperature for up to 3 days.
This recipe will make 10-12 scones for your next tea party!
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Apricot Ginger Scones
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoons freshly grated ginger
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 1/2 cup dried apricots (chopped)
- 2 tablespoons crystalized ginger (finely chopped)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Egg Wash Topping
- 1 tablespoon heavy whipping cream (for egg wash)
- 1 medium egg (for egg wash)
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and a wavy chopping knife, slice and chop the dried apricots into small pieces. Finely grate the crystalized ginger.
- Next, prepare the ginger root for grating. I like to use the back of a spoon to peel the skin from the ginger. Then grate with a fine-edged grater. You’ll need about 2 teaspoons.
Make the Scones
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, grated ginger, baking powder, and salt.
- Using a blending fork or your fingers, cut in the cold butter until coarse crumbs form. Add chopped apricots and crystalized ginger, stirring to combine.
- Next, add the heavy whipping cream and vanilla extract. Mix until your dough comes together nicely. The dough may be sticky.
- Spoon the dough onto a lightly floured surface and knead 2-3 times to coat with flour. Press the dough into a circle that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch rounds. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.
- At this point you may bake the scones, or freeze for later use. I actually prefer to make and freeze the scones a few days before my party, as I think they rise in the oven better after they have been frozen. This gives me extra time to work on other menu items the day of the party.
- To freeze, place rounds of dough onto a baking sheet lined with waxed paper. Freeze for 20-30 minutes until rounds are frozen. Then place the frozen scones in a plastic freezer bag. You may store scones this way for up to 3 months. When ready to bake, simply place frozen scones on baking sheet and glaze as directed. You may need to increase the baking time by an additional 1-2 minutes.
Bake the Scones
- Preheat oven to 425 ℉. Prepare a simple egg wash, by combining 1 tablespoon whipping cream and 1 medium egg in a small bowl. Whisk to blend.
- To bake the scones, place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with the prepared egg wash to glaze.
- Bake in preheated oven for 12-14 minutes until golden brown. Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve.
- Serve with apricot jam and clotted cream, or even with honey butter, or pear butter.
- While these scones are best served the day they are baked, you may store leftovers in a covered container at room temperature for up to 3 days.
- This recipe will make 10-12 scones.
Notes
Nutrition
