Wednesday, March 08, 2006

Apricot Ginger Scones

Apricot -Ginger Scones

3 ¼ cups all-purpose flour
1/3 cup sugar
½ teas. Each salt and baking soda
¾ cup unsalted butter cut in small pieces
¾ cup chopped dried apricots (http://www.cjolsoncherries.com/)
1/3 cup diced crystallized ginger
1 teaspoon grated lemon
1 cup buttermilk
In a food processor , whirl together flour, sugar, baking powder, soda, and salt.
Add butter, whirl until course crumbs form. Add apricots, ginger and peel. Pulse until just blended.
Add buttermilk and pulse until just moistened.
Scrape dough on to a floured board and knead about 6 turns until holds together. On a 12 x 15 inch lightly greased baking sheet, pat dough into an oval about 7 x 12 inches. With a floured sharp knife, cut diagonal lines through the dough forming 8 or 9 triangles.
Bake 400 degrees until golden brown, about 25 minutes
Break along scores to serve

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