I sometimes wish that I had the time to jot down what I’m thinking about writing for a post right when I think of it. Truth is – I don’t. Saturday, when I was making these scones, I had great ideas about what to write in the post. However, I was also doing laundry, refereeing children, trying to get them all dressed and ready to go, and making the house semi-presentable. Oh, and making the best scones ever. All I can remember about what I was going to write is that is was pretty good! Maybe it’ll come back to me as I go along.
I think it had something to do with the strong flavours that I seem to have a tendency to love. I’ve mentioned before that I love all things peanut butter, anything with lavender in it, and ginger. Ginger, oh ginger. You are so yummy. I normally keep a container of crystallized (or I call it candied) ginger in my cupboard. It’s a great sweet treat every once in awhile. Spicy and sweet. Guess who else likes it? My boys! I think it’s pretty great that they share some of my loves. Especially this one, because wow! Sometimes that stuff is REALLY spicy.
There is a bakery in town that makes apricot ginger scones. And I LOVE them. The mellowing flavour of the apricot and the spicy kick from the ginger come together to make a bonkers awesome scone. And I love those chewy chunks of both. I don’t really like spending $4 for one scone though. I wanted to try to recreate for at home, but using a seasonal fruit.
We went apple picking last weekend, so I had some really great ones on hand. I think I used a Cortland. It was a pretty big apple, but I used the whole thing – if you want less of an apple party in your scone, I’d suggest using a small apple, or only using half a large one. It’s definitely customizable.
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 3/4 cup butter
- 3/4 cup + 2 Tbsp buttermilk
- 1/2 tsp vanilla
- 1/3 cup candied ginger, chopped
- 1 medium apple, peeled and diced
- 1 Tbsp butter, melted (for brushing)
- Sugar for sprinkling
- Preheat oven to 375F. Line a large cookie sheet with parchment paper.
- Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
- Pour in buttermilk and vanilla, and stir lightly, until just combined.
- Add in ginger and apples.
- Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 6-8 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
- Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
- You can most certainly cut these smaller, if you just want bite-sized scones, or cut them out into rounds! Whatever you're looking to do. Just note that they might have a shorter bake time if they're smaller.