Scones are very popular at Tate’s Bake Shop, and this one is my favorite.
I first learned how to make scones while I was studying in England. Traditionally, English scones are made with raisins, and they tend to be a bit dryer and less rich than their American counterparts.
Now if you’re like me and don’t use condiments with your scones, you’ll like the fact that this recipe calls for half-and-half instead of milk, which makes for a scone that’s tender enough to eat plain.
The chopped California apricots help keep the texture, too. I always use California apricots (though you don’t have to!), and for his recipe, I prefer them glacé so they keep their moisture.
What You’ll Need:
4 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
½ cup sugar
½ cup cold, salted butter, cut into 8 pieces
1 cup dried apricots (I always use California apricots and for this recipe I prefer glace)
½ cup crystallized ginger, chopped
1 ¾ cup half and half
1 teaspoon sugar
1. Preheat oven to 375 degrees. Grease two cookie sheets or line with parchment.
2. In a large bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender cut in the cold butter and blend the ingredients until the mixture is crumbly and the size of peas. Add the apricots and ginger and toss. Slowly pour in the half and half while mixing constantly. Mix the ingredients vigorously with a wooden spoon for 1 minute, or use a stand up mixer with a paddle attachment.
3. Roll the dough out on a lightly floured board to a thickness of 1 inch. Cut it with a 3 inch round cutter lightly dipped in flour. Place the scones on the prepared cookie sheets about 2 inches apart.
4. Make an egg wash by beating the egg and sugar together. Brush the egg wash lightly on top of each scone.
5. Bake the scones for 25-30 minutes or until they are lightly golden in color.
Yield: 14 large scones