These simple scones are easy to get on the breakfast table in about 30 minutes. If you prefer, you can
replace with apricots with 3/4 cup (3 oz./90 g) dried cherries or cranberries, and the ginger with 1 Tbs.
of grated lemon or orange zest.
1 3/4 cups (9 oz./280 g) all-purpose flour
1/3 cup (3 oz./90 g) sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
6 Tbs. (3 oz./90 g) cold unsalted butter, diced
2/3 cup (4 oz./125 g) chopped dried apricots
1/4 cup (1 1/2 oz./45 g) chopped crystallized ginger
1/2 cup (4 fl. oz./125 ml) buttermilk
Position a rack in the middle of an oven and preheat to 425°F (220°C). Line a rimless baking sheet with parchment paper.
In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a bowl, whisk together the egg and buttermilk until blended. Add the wet ingredients to the dry ingredients and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.
Turn out the dough onto a floured work surface and press together gently into a circle about 8 inches (20 cm) in diameter. Using a sharp knife, cut the circle into 6 equal wedges. Place the wedges on the prepared sheet, spacing them about 1 inch (2.5 cm) apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. Makes 6 scones.
Recipe adapted from Williams-Sonoma Food Made Fast: Baking (Weldon Owen, 2006)