• 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.