Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Lemon Ginger Apricot Scones

Tender, buttery scones flavored with fresh lemon zest, candied ginger and dried apricots. A crunchy sugar topping gives them a lightly crisp finish.



Servings: 8 scones
Prep Time: About 20 minutes, plus 1 hour chilling
Cook Time: 15–18 minutes

Ingredients:

  • 2¼ cups all-purpose flour, plus more for dusting
  • ⅔ cup granulated sugar, divided
  • 1 tablespoon baking powder
  • Grated zest of 1 lemon
  • 12 tablespoons (1½ sticks) cold unsalted butter, cut into tablespoon-sized pieces
  • ¾ cup plus 2 tablespoons heavy cream, divided
  • ⅓ cup candied ginger, chopped into raisin-sized pieces
  • ⅓ cup dried apricots, chopped into raisin-sized pieces

Instructions:

  1. In the bowl of a food processor, combine the flour, ⅓ cup of the sugar, baking powder and lemon zest. Pulse briefly to combine.
  2. Add the cold butter and pulse until the butter is uniformly distributed throughout the flour mixture.
  3. Transfer the mixture to a large bowl. Add ¾ cup of the heavy cream, candied ginger and dried apricots. Stir to combine. Using your hands, work the mixture into a shaggy dough.
  4. Turn the dough onto a lightly floured surface and shape it into a log approximately 12 inches long and 2 inches thick. Wrap tightly in plastic wrap and refrigerate until completely chilled, about 1 hour. The dough may also be refrigerated overnight.
  5. When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
  6. Remove the chilled dough from the refrigerator and cut it into 8 rounds. Arrange the scones on the prepared baking sheet, leaving a few inches between them.
  7. Place the remaining 2 tablespoons heavy cream in a small bowl and the remaining ⅓ cup sugar in another small bowl. Dip the top of each scone first into the cream and then into the sugar. Return the scones to the baking sheet.
  8. Bake for 15–18 minutes, until golden and just cooked through.
  9. Remove from the oven and allow the scones to cool until just warm. Serve with softened butter and a drizzle of honey, if desired.

Tip: The dough can be prepared and refrigerated overnight, making these convenient to bake fresh in the morning.

Source: The Lost Kitchen cookbook

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