Apricot-Ginger Scones

Preparation

1. Step 1

   Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.

   Step 2

   In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.

   Step 3

   In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.

   Step 4

   Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)

   Step 5

   Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.

   Step 6

   Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.

   Step 7

   Cool on a rack until warm or room temperature. Scones are best eaten the day they’re made.

2. Note

   Step 8

   California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.

3. Tip

   Step 9

   Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it’s well wrapped.