Do you have recipes in your family that have been passed around and handed down to the point where no one is really sure where they originated? This is one of those recipes. My dad and my grandma (his mother-in-law) both use a variant of this recipe but I’m not sure where they got it. While they generally get along quite well, things can get a little heated between them in the kitchen. My grandma insists upon scones made with real butter, but my dad is perfectly content to use margarine. I used butter in these fresh apricot and ginger scones, but I’ve made the same recipe with margarine, and you know what? People happily scarfed them down either way. So you do you, you know?
What I love about these scones is that they’re melt-in-your-mouth rich and buttery—I’m not trying to tell you that butter is imperative here, but “margarine-y” sounds repulsive, no?—so they satisfy the occasional need (yes, it’s a need) for a decadent breakfast item but without being overly sweet. I don’t know about you, but too much sugar in my breakfast means I’m headed straight back to bed for a nap!
I used fresh apricots because, well, they were so pretty I couldn’t resist, but this recipe is super easy to customize. The original calls for orange zest and dried cranberries, and I’ve also made a lemon and fresh berries variety. In addition to being so versatile, this scone recipe also freezes extremely well, so it’s a great thing to make in advance if you’re having overnight guests or if you’re hosting a brunch with lots of things to make the morning of. They come out of the freezer no worse for the wear and your guests will be none the wiser!
A quick note about a little something new on the blog: now included among the buttons for sharing my posts on various social media platforms (at the top and bottom of each post) is an orange “Yum” button so that you can easily add any of my recipes to your Yummly recipe box! If you’re not already familiar with Yummly, it’s a handy way to keep track of recipes you find on the internet, as well as to receive suggestions of recipes that are suited to your preferences. I encourage you to “yum” the recipes that catch your eye, and you can also go directly to my page on Yummly to see the recipes that other readers have added to their recipe boxes. Happy “yumming”!
- 3 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon fresh, grated ginger
- 3/4 cup unsalted butter or margarine, chilled + 1 tablespoon, melted, for brushing
- 1 cup fresh, diced apricots (approximately 4 apricots)
- 1 cup buttermilk (or 1 tablespoon lemon juice and 1 cup minus 1 tablespoon milk, soy milk, or almond milk)
- Preheat the oven to 425 degrees.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Stir in the grated ginger.
- If you are substituting lemon juice and milk for buttermilk, add 1 tablespoon lemon juice to a glass measuring cup and fill the remaining volume of 1 cup with milk. Let this sit for at least 5 minutes.
- Grate the butter on the largest holes of a box grater. You can also cut the butter into small cubes with a knife, but I find that grating is both faster and makes it easier to incorporate into the dry ingredients. Add the butter to the dry ingredients and mix until it resembles a coarse cornmeal. Fold in the diced apricots and stir until the apricots are all coated
- Pour the buttermilk (or lemon juice and milk) into the other ingredients and stir until moistened. Try not to over-mix! The dough should have a slightly rough appearance.
- Turn the dough out onto a well-floured surface. Knead several times and roll out the dough (you can also just use your fingers) to a thickness of about 1/2 inch. Cut into circles or whatever shape you like. You may also form the dough into 2 7-inch circles, cutting wedges before baking and leaving them in the circular arrangement to bake. Place the scones on a baking sheet lined with parchment paper or a silicone mat. Brush the tops of the scones with melted butter and bake for 10-12 minutes, or until the tops are slightly golden. Serve warm.
oooh I love the look of these, I have some apricots I was wondering what to do with! Will definitely have to try them
Thank you! Let me know what you think if you try them! I still had a bunch of apricots left over after making these, so I also made some compote to eat with granola 🙂
I love scones and this looks like a lovely flavor combination. I’m in the butter camp! No margarine for me. Like your butter grating trick too.
I think you’re probably in good company in the butter camp! And I have to admit, I find grating butter to be a weirdly satisfying experience!
Beautiful!
My mom makes a cranberry and orange zest bread every Christmas. 🙂
Thanks! That sounds delicious as well – can’t go wrong with cranberries and orange!
I love scones and apricots even more! 😀
Sounds like this recipe is perfect for you, then! Thanks for stopping by 🙂
Apricots and ginger sounds like a lush combo! x
They are indeed! I had a fantastic plum and ginger crumble once, so I decided to try out the ginger + apricot combo and, as it turns out, it’s just as lovely.
Apricots and ginger is such a wonderful combo! These look absolutely delicious. I will have to give these a try!
Thank you! Let me know what you think if you make them 🙂
I’ve been on the hunt for the perfect scone recipe…and seeing as this one has been handed down generationally it seems like the next one for me to test out. Plus who doesn’t love apricots…love the addition of ginger – can’t wait to make them!
.:Marta:.
Thanks, Marta! I hope you enjoy these as much as we do!
These look so fluffy and buttery and delicious! Love the combo of ginger and apricot, yum!
Couldn’t have described them better myself – I’m glad they caught your eye!
These scones look amazing! I made peach + ginger scone one time, and I remember it being pretty darned tasty…but I bet apricot would be ever better. Love family recipes like this one!
Thanks! As much as I love creating new recipes, it’s a lot of fun to go back to family favorites…like you were saying in your most recent post, foods can trigger so many memories!
These look fabulous! I might have to make them with crystallized ginger. I personally don’t like things overly ginger when it’s fresh.
Thanks! That’s a good idea about the crystallized ginger. I love fresh ginger but it can be a real pain to grate and to separate out all the fibers and such!
I would have never thought to pair apricots and ginger! Such a different flavor combo!
I suppose lemon and ginger is probably a more conventional flavor combo, but yes, apricots and ginger go wonderfully together! Thanks for stopping by!
These look wonderful! I absolutely love fresh ginger and I have never had it in a scone before. This is a must try!
Thank you! Let me know what you think if you make them 🙂
These scones look so good! The best thing to eat with a cup of hot tea. 🙂 Apricots forever!
I could *definitely* go for a cup of tea and a scone right about now. Thanks for stopping by!
Apricots in a scone. Wow! I never thought of it. they look delicious!!!
Thanks! I’m glad you think so.
Your scones look delicious! Yum yum! 🙂
Thanks, Lili!
I just love apricots and scones. The pair? Genius!
I don’t know about “genius,” but I’m flattered! Thank you!
These look lovely! I love apricots so that can’t go wrong 😀 Happy Fiesta Friday!
Thanks! I’m glad they caught your eye 🙂
These look and sound delicious, and those apricots in the background look beautiful as well. I do love apricots but somehow have only bought them once this summer so far, that might need to change…
This was the only time I’ve bought apricots this year as well. There’s just too much good fruit to choose from during the summer! Thanks for stopping by!
Ah, yes, we have quite a few recipe just like that, and they always turn out to be the best! The apricots are beautiful and vibrant. And, the scones look like the perfect way to enjoy them. Yum!
Thank you so much for bringing these to the fiesta this week! Happy FF, and have a wonderful weekend!! 🙂
Gotta love handed-down recipes, right?! Thanks, and thank you for hosting this week!