Go Back
+ servings
Print Recipe
No ratings yet

Apricot-Ginger Scones

Prep Time25 mins
Cook Time15 mins
Course: Breads, Breakfast
Keyword: apricot, ginger, scone
Servings: 12 scones
Calories: 163kcal


  • 2 cups Unbleached All-Purpose Flour
  • 1 tsp ground ginger
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 tbsp butter cut into small pieces
  • 1/4 cup granulated sugar
  • 2 tbsp crystallized ginger finely minced
  • 1/2 cup dried apricots roughly chopped
  • 1 cup buttermilk


  • 2 tbsp buttermilk
  • 1 tbsp sugar


  • Preheat the oven to 425°F. In a large mixing bowl, combine the flour, ground ginger, baking powder and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly. Add the cup of buttermilk gradually, mixing gently to form a soft dough.

  • Shape the dough into a ball and knead it briefly on a lightly floured work surface. Divide the dough in half and pat each half into a 1/2-inch thick round, 5 inches in diameter. Cut each round into six triangles, and transfer the triangles to an ungreased or parchment-lined baking sheet.

  • Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar.
  • Bake for 12 to 15 minutes (turning the baking sheet 180° halfway through the baking time), until the scones are a light golden brown. Cool on a wire rack.


Sodium: 253mg | Calcium: 76mg | Vitamin A: 345IU | Sugar: 10g | Fiber: 1g | Potassium: 217mg | Cholesterol: 13mg | Calories: 163kcal | Saturated Fat: 3g | Fat: 5g | Protein: 3g | Carbohydrates: 27g | Iron: 1mg