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 most likely a decade, however some type of Saturn Return should be within the air.
I’m at present in transition between this candy little house in Houston and onto the brand new huge 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 packing containers considering again to different huge transition factors in my life. How did I do these? With lots 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 get pleasure from after an extended stroll by means of West Los Angeles. I walked as a result of I drove a Volvo sedan from the early ’80s and I may barely afford fuel. These have been the early days of the weblog, navigating job interviews and saving up for my first Kitchen Help mixer.
I’m nonetheless navigating however I suppose the waters are barely totally 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 gentle dried apricot bits and hints of spicy ginger. Under are a number of method tricks to make these scones further gentle and gentle.
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 kinds of specialty flours in my cabinet besides precisely the flour I would like 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 the next protein content material than cake flour making for lighter however nonetheless sturdy scones.
I’ve discovered a approach 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 growth. 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 an important aspect 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 an entire stick with out additionally grating a number of finger suggestions (UGH!) so, what’s left of the frozen butter I fast minimize 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. Lower 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 though 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 gentle 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 dwelling from Clementine.
These Apricot Ginger Scones Had been My Favourite Scones in Los Angeles
Prep Time: half-hour
Prepare dinner Time: 20-24 minutes
Whole 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 properly within the heart of the dry components and add all however two tablespoons of the heavy cream and the vanilla extract. The remainder of the cream we’ll brush on high of the scones so set it apart. Fold the moist components into the dry utilizing a rubber spatula till the cream has included. Add the apricots and ginger. A shaggy moist dough will shaped.
- Flip the dough out onto a properly floured floor, urgent it collectively right into a 1-inch thick disk. Lower 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. Lower into quarters. Lower every quarter in half to type 8 complete 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 facet 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.
