Recipe for Apricot Ginger Scones


3 1/4 cup flour, all purpose
1/3 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dried apricots, diced (4oz)
1/3 cup crystalized ginger, diced 2 oz
1 teaspoon lemon peel, grated
1 cup buttermilk


In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt. Add butter; wirl or rub with fingersuntil coarse crumbs form. If using a food processor, add apricots, ginger, and peel; pulse until just blended. Otherwise, stir them into flour mixture. Add buttermilk and whirl or stir just until evenly moistened.

Scrape dough onto a floured board and knead about 6 turns or until dough holds together. On a 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches. With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles.

Bake in a 400 degree oven until golden brown, about 25 minutes. Break along scores to serve. Makes 8 or 9.

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