So let’s recreate them!
I’ve been extremely nostalgic for a really particular baked good from my previous. Now… I haven’t thought concerning the Apricot Ginger Scone from Clementine in Los Angeles in in all probability a decade, however some type of Saturn Return have to be within the air.
I’m at the moment in transition between this candy little house in Houston and onto the brand new large Bakehouse in Bellville. There’s one thing concerning the conjunction of my decisions and my stuff that’s at all times a reckoning. I’m packing up bins considering again to different large transition factors in my life. How did I do these? With quite a bit assist, fretting, and I keep in mind distinctly – these scones.
As my final bake right here within the Houston house, I’ve recreated these tender little scones I used to take pleasure in after an extended stroll by way of West Los Angeles. I walked as a result of I drove a Volvo sedan from the early ’80s and I might barely afford gasoline. These have been the early days of the weblog, navigating job interviews and saving up for my first Kitchen Assist mixer.
I’m nonetheless navigating however I suppose the waters are barely completely different. Possibly deeper? Possibly not. It’s all perspective.
These scones are a nostalgic second for me. For you – only a nice tender weekend scone stuffed with tender dried apricot bits and hints of spicy ginger. Under are a number of approach tricks to make these scones additional gentle and tender.
Right here’s how!
Listed below are the components you’ll must make these Apricot Ginger Scones:
• all-purpose flour + cornstarch to mock up some pastry flour
• granulated sugar
• baking powder and kosher salt
• frozen unsalted butter
• chilly heavy cream
• vanilla extract and even higher, vanilla bean paste
• dried apricots and dried candied ginger
First, let’s discuss flour. I’ve all types of specialty flours in my cabinet besides precisely the flour I need for these scones: pastry flour. Pastry flour is elusive in most grocery shops. All-purpose flour fills the cabinets, and positive, there are a number of choices for cake flours however pastry flour is someplace in between. Pastry flour has a decrease protein content material than all-purpose, however a better protein content material than cake flour making for lighter however nonetheless sturdy scones.
I’ve discovered a strategy to get softness out of the flour we have already got in our cabinets: cornstarch. Cornstarch helps soften the inflexible proteins in flour and simply absorbs liquid making a lighter construction than gluten improvement. The result’s a extra tender scone!
In a big bowl whisk collectively flour, cornstarch, sugar, baking powder, and salt.
Second, let’s discuss butter. Chilly butter is a vital component to scones. The coldest of butters is frozen. I prefer to grate most of a stick of butter on a field grater into flakey little butter shards. Now, it’s unattainable to grate a complete stick with out additionally grating a number of finger ideas (UGH!) so, what’s left of the frozen butter I fast reduce into coarse butter shards.
Toss the chilly butter flakes and shards into the dry components till simply mixed.
Add the chilly cream and gently stir into a really shaggy dough with a rubber spatula. Add the chopped apricots and ginger.
Dump the shaggy dough right into a floured floor and collect right into a 1-inch thick disk. Minimize the disk in half and stack the 2 items of dough collectively and press or roll the dough right into a 1 1/2-inch thick disk. It’s a really quickie lamination although these scones are extra cakey than layered.
Use a bench scraper to chop the scone disk into 8 comparatively equal wedges.
I prefer to cozy the scones on a small quarter sheet pan. The scones will bake collectively however nonetheless be simple to separate after the come out of the oven. Baking the scones collectively helps the scones maintain their form.
Simply earlier than baking, brush every scone high with heavy cream and gently dip in granulated sugar to coat the highest.
The result’s that sugar-crisped, tender, buttery scone studded with tender apricot and spicy ginger items.
They’re decidedly not dense little triangles that require espresso to get down. They’re extra like little items of cake greater than they’re like biscuits. I’m immediately transported again to my stroll residence from Clementine.
These Apricot Ginger Scones Have been My Favourite Scones in Los Angeles
Prep Time: half-hour
Prepare dinner Time: 20-24 minutes
Complete Time: about 1 hour
Yield: makes 8 scones 1x
Class: breakfast, brunch
Technique: baking
Description
An ideal cake scone stuffed with apricots and candied ginger. My favourite scone recreated from Clementine in Los Angeles.
Substances
Scale
Directions
- In a big bowl, whisk collectively flour, cornstarch, sugar, baking powder, and kosher salt. Add the grated butter (and any butter you wanted to coarsely chip) and toss to mix.
- Create a nicely within the heart of the dry components and add all however two tablespoons of the heavy cream. The remainder we’ll brush on high of the scones so set it apart. Fold the moist components into thee dry utilizing a rubber spatula till the cream has included and a shaggy moist dough is fashioned.
- Flip the dough out onto a nicely floured floor, urgent it collectively right into a 1-inch thick disk. Minimize the disk in half, stack, and press right into a 1 1/2-inch thick disk, including extra flour to the counter or your arms as wanted. Minimize into quarters. Minimize every quarter in half to type 8 whole triangles. Place the scones on a parchment-lined baking sheet, 1 to 2 inches aside, and wrap in plastic wrap. Freeze whereas the oven preheats, about 20 minutes.
- Warmth the oven to 375 levels. Brush the tops of the scones with the remaining 2 tablespoons cream and dip every scone, cream aspect down, within the bowl of sugar. Bake till golden, about 25 minutes. Enable scones to chill earlier than eradicating from the parchment to a wire rack. Serve simply barely heat or at room temperature.
Key phrases: apricot, ginger, scones, breakfast, brunch, cream
