Ingredients
-
-
225
-
1/2
-
55
-
30
-
85
-
150
-
1
-
-
150
-
2
-
2
-
-
-
Directions
Apricot and Ginger Scones,This is an English recipe, from Prue Leith’s column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.,What are the american equivalents to the measurements?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Oven Temperature 220c/425f. |
|
2
Done
|
Flour a Baking Sheet. |
|
3
Done
|
Sift Flour With Salt Into a Large Bowl. |
|
4
Done
|
Rub in the Butter Until Mixture Resembles Breadcrumbs. |
|
5
Done
|
Stir in Sugar. |
|
6
Done
|
Add Apricots. |
|
7
Done
|
Make a Deep Well in the Flour, Pour in Milk and Mix to a Soft, Spongy Dough With a Knife. |
|
8
Done
|
on a Floured Surface, Knead Dough Lightly Until It Is Just Smooth. |
|
9
Done
|
Roll or Press Out to 2. |
|
10
Done
|
5cm/1inch Thick. |
|
11
Done
|
Stamp Into Rounds With a Pastry Cutter. |
|
12
Done
|
Brush Scones With Beaten Egg For a Glossy Crust, Sprinkle With Flour For a Soft One or Brush With Milk For a Light Gloss and Soft Crust. |
|
13
Done
|
Bake Scones at Top of Preheated Oven For Seven Minutes or Until Well-Risen and Brown. |
|
14
Done
|
Leave to Cool on Wire Rack or Serve Hot from Oven. |
|
15
Done
|
Stir Chopped Ginger and Ginger Syrup Into Whipped Cream. |
