If I had to subsist on just one meal it would be breakfast. There is something about a fresh egg and scones and hot coffee that makes me happy. Especially if it is what’s for dinner!
Breakfast for dinner is our stand-by meal. Beyond being easy, we like all those breakfasty foods and because I’m the scone baker, it’s a meal we can prepare together. (Yes, IZ does all the cooking in these parts. I know, I know, I’m a lucky girl.) So, while he whipped together a Sundried Tomato scramble, I did a bit of baking. And while I highly recommend these for dinner with coffee, they make a wonderful morning snack with tea too!
Apricot Ginger Scones
2 Cups Unbleached Flour
1/3 Cup packed Brown Sugar (if you’re sugar watching, you can reduce to just 3 T)
1 T Baking Powder
1/4 T Ground Ginger (or gresh grated if you have it.)
4 T Butter
1/2 Cup Half and Half
1/4 Cup of Milk
1 T Brandy (you can substitute or omit)
1/4 to 1/3 C Dried Apricots (cut into smaller pieces) depending on how much fruit you like in your scones.
1/4 C Candied Ginger (cut into smaller pieces.
Set oven 425
Prepare the dried fruit. Mix wet ingredients: put dry fruit into wet ingredients to soak.
Mix dry ingredients without the butter. Then cut in butter until it resembles peas. Combine wet and dry and mix with a wooden spatula just until evenly wet. Do not over mix.
Drop onto greased cookie sheet (or non-stick) using a cookie scoop. Sometimes the batter is dry enough to form rounds and cut—you may need to add a bit more milk for drop scones. But if the dough will form rounds, you can also just cut them. This batter is extremely flexible—you can’t ruin it.
Bake for 10 minutes.
Enjoy. As always, please feel free to take and use. (Link back if you post it somewhere.)