Dried fruit and ginger scones

Name: Dried fruit and ginger scones
Total time: 45 min
Yield: 8 servings
Ingredients: 1 Tbsp baking powder; 5 Tbsps butter; 125 g flour; 35 ml crystallized ginger; 21.5 g dried apples; 30.3 g dried cranberries; 59.5 ml cream; 0.5 tsps salt; 4 Tbsps turbinado sugar; 183 ml full fat milk

European breakfast scones made with dried fruit and ginger. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a perfect treat for a cozy morning or brunch.

Ingredients

baking powder

1 Tbsp

butter

5 Tbsps

flour

125 g

crystallized ginger

35 ml

dried apples

21.5 g

dried cranberries

30.3 g

cream

59.5 ml

salt

0.5 tsps

turbinado sugar

4 Tbsps

full fat milk

183 ml

Method

Position a rack in the middle of your oven and preheat to 425F. If you will be baking on a pizza stone, put it in the oven to preheat as well. If you will be using a cookie sheet, line it with parchment paper and set it aside.
Whisk together the flours, baking powder, 3 TB of the sugar, and salt in a medium bowl.
Cut in the butter using a pastry blender, two knives, or your fingers, until the largest chunks of butter are the size of small peas.
Pour in the cream and milk (or just use all cream, if you have it) and mix it around with a fork until an evenly hydrated, extremely sticky dough forms.
Add the fruits and mix again until evenly distributed (you may have to work a bit to break up the ginger pieces).Dump the sticky mass out onto a well-floured board.
Sprinkle a little flour on top as well, then pat the dough out into a circle about 1-inch thick. Try not to add too much flour, lest they become dense and tough. Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces. You may need to scrape off and re-flour your slicing instrument between slices.Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them a half inch or so apart (they will puff and rise a little bit, but not tremendously).
Sprinkle the tops with the remaining 1 TB of sugar.
Bake for 13-15 minutes, or until lightly golden on top and cooked through.Cool at least 10 minutes before removing to a wire rack. Eat warm or cool.

Nutrition:

296 kcal

Carbs

45 g

Fat

11 g

Protein

4 g

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