Description
A perfect cake scone filled with apricots and candied ginger. My favorite scone recreated from Clementine in Los Angeles.
Ingredients
Scale
- 1 3/4 cups (230 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick (113 grams) unsalted butter, frozen and grated on the thick side of a box grater
- 1/2 cup diced dried apricots
- 1/3 cup diced candied ginger
- 1 cup heavy whipping cream, divided
- 1 teaspoon vanilla extract
- a small bowl of granulated sugar for dipping the scones
Instructions
- In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and kosher salt. Add the grated butter (and any butter you needed to coarsely chip) and toss to combine.
- Create a well in the center of the dry ingredients and add all but two tablespoons of the heavy cream and the vanilla extract. The rest of the cream we’ll brush on top of the scones so set it aside. Fold the wet ingredients into the dry using a rubber spatula until the cream has incorporated. Add the apricots and ginger. A shaggy wet dough will formed.
- Turn the dough out onto a well floured surface, pressing it together into a 1-inch thick disk. Cut the disk in half, stack, and press into a 1 1/2-inch thick disk, adding more flour to the counter or your hands as needed. Cut into quarters. Cut each quarter in half to form 8 total triangles. Place the scones on a parchment-lined baking sheet, 1 to 2 inches apart, and wrap in plastic wrap. Freeze while the oven preheats, about 20 minutes.
- Heat the oven to 375 degrees. Brush the tops of the scones with the remaining 2 tablespoons cream and dip each scone, cream side down, in the bowl of sugar. Bake until golden, about 25 minutes. Allow scones to cool before removing from the parchment to a wire rack. Serve just slightly warm or at room temperature.