Apricot-Ginger Scones

Name: Apricot-Ginger Scones
Yield: MAKES 8 SCONES
Ingredients: 1/2 cup plus 1 tablespoon heavy cream; 1 large egg; 1 1/3 cups (6 ounces) all-purpose flour, more for rolling; 1 cup rolled oats; 1 cup dried apricots, chopped (see Note); 3 tablespoons finely grated ginger; 3 tablespoons granulated sugar; 2 1/4 teaspoons baking powder; 1/2 teaspoon kosher salt; Finely grated zest of 1 large orange; 4 tablespoons (2 ounces) cold unsalted butter, cut into 1/2-inch pieces; 1 1/2 tablespoons turbinado sugar, for sprinkling

December 22, 2011

These scones appear atop our deli case every morning, although not for long—we always sell out within a couple of hours. Unlike many scones, they’re not too sweet. Pair with a cup of coffee and the newspaper and you have the formula for a perfect Sunday morning. If you’re serving a crowd, this recipe can be doubled. You’ll need an extra-large bowl for your mixer, or you can make them by hand.

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