Scones for Candace
Started thinking about scones this morning for two reasons. 1) I have some créme fraiche in the fridge, as you know by now. 2) The wonders of Facebook have put me back in touch with my old high school friend, Heidi. Her status the other morning was about baking muffins, and that got me thinking about her mom Candace. More specifically, about Candace's apricot ginger scones. Candace was a great cook (though much more precise than me). Wherever she is, I hope she's still cooking.
This is a basic scone recipe from Barefoot Contessa, and I've substituted créme fraiche for cream and added lemon zest, diced dried apricots and candied ginger. All you need for this is a bowl and your fingertips. I always bake my scones in a round and cut them into wedges afterward. Easier and more tender results. You don't end up with those dried-out edges that you see in so many bakeries.
By the way, Jordan's mom Barb, a Californian, sent up a beautiful bag of lemons. Beware. It is now officially lemon month. Stock up.
Apricot Ginger Scones
2 c. flour
1 Tb. baking powder
1 Tb. sugar
1 ts. salt
3 Tb. diced candied ginger
1/4 c. diced dried apricots
2 Tb. finely grated lemon zest
7 Tb. cold butter
2 eggs, whisked
1/2 c. cold créme fraiche or heavy cream
bakers' sugar crystals or sugar for the top
Preheat oven to 400. Combine dry ingredients in a bowl. Work in butter with your fingertips until mixture is pebbly. Add ginger, apricots, and lemon zest. Add eggs and créme fraiche and mix until just holding together. Pat into a round about 3/4" high and 6" diameter. Cut into 8 wedges and scatter sugar crystals or sugar over the top. Bake until slightly golden, about 20 minutes. Let cool a bit before pulling out wedges. These were delicious with my leftover lemon curd...some of you might have it sitting around!
April 23, 2009
Reader Comments (6)
Congrats on your new website!! I am so excited for you! I didn't even realize you were up to this until I got your email! Very cool. I can't wait to try these. I always make Barefoot Contessa's scones and love them...so I look forward to your variation!
Congratulations Sarah, The website is awesome, Best wishes for a year filled with many fans singing the "praises of leftovers.
Here's one more scone secret a friend of mine shared - this works really well, particularly if you don't have a mixer to cut the butter for you... Freeze the butter, then grate it into the flour - I tried three different sizes, and found the smaller grater worked best (zester was too small, big cheese grater was too big). Cold butter is supposed to be a trick for flaky pastries - try it and see what you think!
Hi there! I've been reading your blog for a while and finally decided to leave a comment. I met you once months back at Rainier Community Center during toddler gym and you gave me the info to your site. I love all that you are doing, and I LOve LOVE these scones. I made them for the cast of my children's show and everyone went crazy. Thanks for a great recipe!!
Hi Monica! Yes, I remember you. So nice to see you here. What childrens' show?! Sounds exciting.
Made these this morning, just plain though. I had to bake mine for an additional 10ish minutes, but the finished result looks so tender and lovely. I've also decided that I'm grating butter whenever possible. It makes life so much easier.