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Breads, Breakfasts, Desserts

Clementine apricot-ginger scones

Clementine apricot-ginger scones
Bryan Chan / Los Angeles Times

What could be more tempting than a scone, tender and flaky within, delicately browned and slightly crunchy at the edges? Nothing, apparently, judging from the baker's dozens of requests we've gotten for scone recipes. Some are positively rhapsodic. "I can't ... Read more

Total time: 50 minute, plus chilling time | Makes 8 scones
  • 2 cups plus 2 tablespoons pastry flour
  • 1/4 cup plus 4 teaspoons sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick butter, frozen, cut into 1-inch pieces
  • 1/2 cup diced dried apricots
  • 1/3 cup diced candied ginger
  • 1 cup whipping cream, divided
  • 4 teaspoons sugar

Step 1Place the pastry flour, one-fourth cup sugar, baking powder and salt in a food processor and pulse a few times to mix. Add the butter and pulse until fine crumbs form.

Step 2Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use your hands to mix gently. Do not overwork the dough; it will be crumbly.

Step 3Turn the dough out onto a floured surface, pressing it together. Flatten into a 7 1/2-inch-square, 1-inch thick. Cut into quarters. Cut each quarter in half to form two triangles. Place the scones on a parchment-lined baking sheet, 2 to 3 inches apart, and wrap tightly in plastic wrap. Freeze until firm.

Step 4Heat the oven to 350 degrees. Brush the tops of the scones with the remaining 2 tablespoons whipping cream and sprinkle evenly with the remaining 4 teaspoons sugar. Bake until golden, about 30 minutes. Allow to cool before removing from the parchment.

Note: From Clementine, requested by reader Joan Harelik.


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