This morning it was:
Apricot & Ginger Scones
2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter
1/2 cup buttermilk*
1/3 cup chopped dried apricots
1/4 cup chopped crystalized ginger
Preheat over to 400F. In a large bowl, whisk together flour, sugar, baking powder and salt. Slice the butter (be sure its cold!) into pieces and drop it into the flour mixture.
|Pastry blender and metal bowl inherited from my grandmother's kitchen.|
Cut the butter into the flour with a pastry blender or a fork, tossing butter in the flour as you work, until mixture is crumbly and butter pieces are no larger than the size of a pea. Toss the chopped ginger and apricots with the mixture, separating any pieces that stick together.
|Crystallized ginger and dried apricots on the chopping block.|
In a small bowl, whisk together buttermilk and egg, then add all at once to the flour mixture. Mix with a wooden spoon just until dry ingredients are moistened. Using your hands, knead the dough on the sides of the bowl until it forms a somewhat sticky ball. On a floured surface, pat the ball into a circle about 8-inches around, and slice into 8 wedges with a pizza cutter. Place the wedges on a baking sheet, at least 1-inch apart and brush tops with milk. Bake for 12-15 minutes, or until tops are golden. Serve warm with butter and/or jam.
*Homemade buttermilk tip courtesy of Martha Stewart: I rarely have buttermilk on hand, so I make my own by mixing 1 1/2 tsp white vinegar or lemon juice with 1/2 cup of milk. Let sit for 30 minutes before using.
We enjoyed these at our kitchen table this morning with some strawberry jam and a pot of green tea.
|Scones in a basket!|