The so very “British” quick tea time breads are the scones; this time slightly sweet with lots of apricots, and pistachios flavored with ginger and lime zest.
The very first time I made the Almond Cranberry Scones we fell in love head over heals with these sweet treats. It is not just the ease of making the scones; it is a quick prize for the baking efforts which lasts in memory for ever. We finally got ourselves a small convection toaster oven (Breville SmartOven) – thanks to the Jugalbandits whose Christmas Gift Ideas made my search easier. My oven has been non functional for quite a few months now, hence the absence of any baked goodies in my blog. I had been suffocating without the oven, craving to bake a bread or at least some little treats for my girls. Last week we got this baby home and I baked these scones.
The sun drenched Turkish Apricots are much loved and considered a great snack between me and my daughter. She will eat fistfuls of this dried delicacy and will never say no if I pack some for her snack or lunch. At home I keep them within easy reach and when I am craving some mid morning snack I will bite into these bright sunny treats without guilt. They are organic, come from far away land of beautiful Turkey; they are rich in iron, vitamin and potassium and most importantly, delectable and available in a store 5 minutes from my home. I had been wanting to use the apricots and crystalline ginger together for a while now and the scones it was this time.
Some notes before I start the recipe: I made few of the scones thick, regular scone size (where they are supposed to be sliced and served with cream); the rest of them were rolled down thinner than scones & a bit thicker than a cookie to cut down on the serving size. You are going to see the scones of different sizes in the pictures.
Apricot, Ginger, & Pistachio Scones
Ingredients: (yields about 15-18 regular sized scones)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 6 tablespoons chilled butter
- 1 cup chopped dried apricots. chopped into small pieces
- 1/2 cup pistachios
- 1/4 cup almonds
- 1 tablespoon finely chopped crystalline ginger
- 1 tablespoon grated fresh ginger
- zest of one lime
- 2/3 cup milk or half and half + some more for brushing the scone
Grind the almonds coarsely.
Process the pistachios. ( I put all the nuts in the blender to chop. Some of the pistachios were powdered, the others were coarsely chopped, which really worked out great).
Preheat oven to 4oo degrees F.
In a bowl, whisk together flour, 6 tablespoons sugar, baking powder, and salt.
Cut in butter along with the flour with a pastry blender or two knives until mixture resembles coarse crumbs.
Combine grated ginger with the milk/half & half. Stir in the milk/half-and-half in to the flour & batter mixture until just moistened. Fold in apricots, lime zest, crystalline ginger and the the nuts (almonds and pistachios).
On a lightly floured surface, knead dough gently, 5 to 10 times or for a minute. Pat into a 1-inch-thick round.
Cut into desired shape. I used a cookie cutter to make cookie rounds.
Place on a baking sheet 2 inches apart. Brush tops with remaining tablespoon of milk/half & half. Sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. (Convection oven would need less cooking time; about 8-10 minutes).
Let cool on a wire rack.
Serve the scones with you cream and jam/jelly. We have ours just by themselves with tea and coffee, and they are just perfect! The scones with the lovely Turkish Apricots are going to WHB#219 hosted by Simona at Briciole.