Apricot-Ginger Delight Scones
Indulge in the delightful flavor of these Apricot and Ginger Delight Scones, a delightful English treat inspired by Prue Leith's celebrated recipe in the Daily Mail. These scones are artfully crafted with juicy dried apricots combined with the warm spice of ginger, creating a perfect harmony of flavors. What sets these scones apart is the luscious ginger cream that bridges them together, making them an exquisite choice for any afternoon tea. Serve them warm for a comforting experience or allow them to cool for a delightful snack that pairs wonderfully with a cup of tea.
N/A
Servings
210
Calories
10
Ingredients
Ingredients
self-raising flour
225 g (sifted)
salt
1/2 teaspoon (added to flour)
butter
55 g (cubed, for rubbing in)
caster sugar
30 g (stirred into the mixture)
dried apricots
85 g (chopped)
milk
150 ml (for mixing into the dough)
egg
1 (beaten, for glazing)
double cream
150 ml (lightly whipped)
candied gingerroot
2 pieces (finely chopped)
ginger syrup
2 tablespoons (from the candied ginger)
Instructions
1
Preheat your oven to 220°C (425°F) and flour a baking sheet.
2
Sift the self-raising flour and salt into a large mixing bowl.
3
Add the butter to the flour mixture, and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
4
Stir in the caster sugar and chopped dried apricots, ensuring they are evenly distributed.
5
Create a well in the center of the dry ingredients, and pour in the milk. Mix gently with a knife until a soft, spongy dough forms.
6
Transfer the dough to a floured surface and knead it lightly until just smooth.
7
Roll or press out the dough to a thickness of approximately 2.5 cm (1 inch).
8
Use a pastry cutter to stamp out rounds from the dough.
9
For a glossy crust, brush the tops of the scones with beaten egg; for a softer finish, dust lightly with flour or brush with milk.
10
Place the scones on the prepared baking sheet and bake in the top third of the preheated oven for about 7 minutes, or until they are well-risen and golden brown.
11
Allow the scones to cool on a wire rack, or serve them warm straight from the oven.
12
To make the ginger cream, fold the finely chopped candied ginger and ginger syrup into the lightly whipped double cream.
13
Once cooled, slice the scones horizontally and fill them with the ginger cream.
Nutrition Information
12 g
Fat
20 g
Carbs
2 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Apricot-Ginger Delight Scones?
They are a delightful English treat made with dried apricots and ginger, inspired by a recipe from Prue Leith.
Who is the inspiration for this scone recipe?
This recipe is inspired by Prue Leith's celebrated version found in the Daily Mail.
What is the recommended oven temperature?
The oven should be preheated to 220°C (425°F).
What type of flour is used in this recipe?
The recipe calls for 225 g of self-raising flour.
How should the flour be prepared?
The self-raising flour should be sifted along with the salt into a large mixing bowl.
How do I incorporate the butter into the flour?
Rub the cubed butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
When do I add the dried apricots?
Stir the chopped dried apricots into the flour mixture along with the caster sugar before adding the milk.
How should the milk be added to the dry ingredients?
Create a well in the center of the dry ingredients and pour in the milk.
What is the best way to mix the dough?
Mix the dough gently with a knife until a soft, spongy dough forms.
How much should I knead the scone dough?
Knead the dough lightly on a floured surface until it is just smooth.
What is the ideal thickness for the rolled dough?
The dough should be rolled or pressed out to a thickness of approximately 2.5 cm (1 inch).
How do I shape the scones?
Use a pastry cutter to stamp out rounds from the prepared dough.
How can I achieve a glossy crust on my scones?
Brush the tops of the scones with beaten egg before baking.
What should I do for a softer scone finish?
Dust the tops lightly with flour or brush them with milk instead of using an egg wash.
Where in the oven should the scones be baked?
The scones should be placed in the top third of the preheated oven.
How long do the scones need to bake?
Bake them for about 7 minutes until they are well-risen and golden brown.
How should the scones be cooled?
Allow the scones to cool on a wire rack, or serve them warm.
What are the ingredients for the ginger cream?
The ginger cream consists of lightly whipped double cream, finely chopped candied ginger, and ginger syrup.
How do I prepare the ginger cream?
Fold the chopped candied ginger and ginger syrup into the whipped double cream.
How do I assemble the finished scones?
Once cooled, slice the scones horizontally and fill them with the ginger cream.
Can these scones be served warm?
Yes, they can be served warm straight from the oven for a comforting experience.
What is the calorie count for a scone?
Each scone contains approximately 210 calories.
What is the fat content per serving?
There is 12 g of fat in each serving.
How many carbohydrates are in one scone?
Each scone contains 20 g of carbohydrates.
How much protein is in these scones?
There are 2 g of protein per serving.
How many ingredients are needed in total?
This recipe requires 10 ingredients.
What type of sugar is used in the dough?
The recipe uses 30 g of caster sugar.
How much ginger syrup is used for the cream?
The recipe calls for 2 tablespoons of ginger syrup.
What amount of dried apricots is required?
You will need 85 g of chopped dried apricots.
Are these scones suitable for afternoon tea?
Yes, they are an exquisite choice for afternoon tea and pair wonderfully with a cup of tea.