This one is for my Mother. She LOVES crystallized ginger and well, I love apricot almond scones… So I figured why not combine them and please us all!
- 2 cups spelt flour
- 1/4 cup sugar (I like coconut palm or cane)
- 2 teaspoons baking powder
- 1/4 teaspoon good salt (Himalayan pink is my fave!)
- 1/3 cold butter cubed (salted or unsalted up to you!)
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup whipping cream
Bit & Pieces:
- Almond slivers
- Chopped dried apricots
- Chopped crystallized ginger
Put all dry ingredients together and mix til incorporated. By hand mix in the cold butter cubes til the flour becomes pearled (basically still some tiny little pieces but most of the butter has become friends with the flour in a dense sandy kind of way).
Beat the egg in a bowl. Add in the cream, vanilla and almond extracts. Whisk til combined and pour into the flour/butter mixture. Stir gently til just combined. Don’t overmix or you will get stodgey scones!
Gently fold in the bits & pieces!
Break of hunks of dough to form palm sized balls and arrange on a baking tray with a few inches of space in between. A recipe I based this one said they got 14 scones but I got 7 nicely sized ones.
Bake at 400F for about 10-12 minutes then turn down to 350F for another 5 mins or so. All ovens are different so feel free to adjust! You want them golden brown and when you tap the tops they are firm but not rock hard. You can always test one if you are not sure!
Serve with whipped cream and jam or butter and marmalade. Whatever pleases you! And of course, you need a nice cuppa tea!