{"id":11109,"date":"2010-02-02T13:36:29","date_gmt":"2010-02-02T20:36:29","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=11109"},"modified":"2010-02-04T19:47:20","modified_gmt":"2010-02-05T02:47:20","slug":"apricot-ginger-pistachio-scones","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/apricot-ginger-pistachio-scones\/","title":{"rendered":"Apricot, Ginger, & Pistachio Scones"},"content":{"rendered":"


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\n\"Apricot
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\nThe so very “British” quick tea time breads are the scones; this time slightly sweet with lots of apricots, and pistachios\u00a0 flavored with ginger and lime zest.
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\nThe very first time I made the Almond Cranberry Scones<\/strong> <\/a>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<\/a> whose Christmas Gift Ideas<\/a> 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.
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\n\"Apricot
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\nThe 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.
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\nSome notes before I start the recipe:<\/em><\/strong> 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.
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Apricot, Ginger, & Pistachio Scones<\/h2>\n


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\nIngredients:<\/strong><\/em> (yields about 15-18 regular sized scones)<\/em><\/p>\n

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  1. 2 cups all purpose flour<\/strong><\/li>\n
  2. 1 tablespoon baking powder<\/strong><\/li>\n
  3. 1\/2 teaspoon salt<\/strong><\/li>\n
  4. 6 tablespoons sugar<\/strong><\/li>\n
  5. 6 tablespoons chilled butter<\/strong><\/li>\n
  6. 1 cup chopped dried apricots. chopped into small pieces
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  7. 1\/2\u00a0 cup pistachios<\/strong><\/li>\n
  8. 1\/4 cup almonds
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  9. 1 tablespoon finely chopped crystalline ginger<\/strong><\/li>\n
  10. 1 tablespoon grated fresh ginger<\/strong><\/li>\n
  11. zest of one lime<\/strong><\/li>\n
  12. 2\/3 cup milk or half and half + some more for brushing the scone<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Grind the almonds coarsely.<\/p>\n

    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).<\/p>\n

    Preheat oven to 4oo degrees F.<\/p>\n

    In a bowl, whisk together flour, 6 tablespoons sugar, baking powder, and salt.<\/p>\n

    Cut in butter along with the flour with a pastry blender or two knives until mixture resembles coarse crumbs.<\/p>\n

    Combine grated ginger with the milk\/half & half. Stir in the\u00a0milk\/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).<\/p>\n

    On a lightly floured surface, knead dough gently, 5 to 10 times or for a minute. Pat into a 1-inch-thick round.<\/p>\n

    Cut into desired shape. I used a cookie cutter to make cookie rounds.<\/p>\n

    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<\/em>).<\/p>\n

    Let cool on a wire rack.<\/p><\/blockquote>\n


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    \n\"Apricot
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    \nServe 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<\/a> hosted by Simona at Briciole<\/a>.
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    \n\"Apricot
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    \nRelated Posts:<\/strong><\/p>\n

    Speculaas – Dutch Cookies<\/a><\/strong><\/em><\/p>\n

    Chocolate Chip Ginger Cookies<\/a><\/strong><\/em><\/p>\n

    Onion Crackers<\/a><\/strong><\/em><\/p>\n


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