Dried Fruit and Ginger Scones


1 cup all-purpose flour
1 cup cake flour
1 TB baking powder
4 TB coarse sugar, divided (I used turbinado because that’s what was in my baking cupboard)
½ tsp salt
5 TB butter, cut into cubes
¼ EACH chopped dried apples, chopped dried cranberries, and chopped candied ginger
¼ cup heavy cream
¾ cup whole milk


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.


These scones take advantage of the bags and bags of dried fruit that inevitably collect in my pantry. You could probably add other flavors as well, but I thought apples and cranberries, and the candied ginger I’ve been obsessed with for at least a year now, would play well together. Apricots would probably be beautiful too. Still warm, these make perfect hand-held afternoon pick-me-ups (the ginger really zings you out of the 3 o’clock slump), but if you want to go the extra mile, I recommend slicing them in half so you have two triangles, stuffing them with Greek yogurt and a decadent ooze of local honey, and attacking with a fork for breakfast.


8 scones


Saturday, May 4, 2013 - 8:45am


Related Cooking Videos