APRICOT, BLUEBERRY AND GINGER SCONES
May 24, 2019
Is it just us or are scones one of the most more-ish bakes there is?! The second we eat one, we want to eat one everyday for the rest of our lives! We decided you can't have a baking blog without a scone recipe so here it is...
But this is not just any scone recipe, this is a flavourful and fruity Sharkett Sister's Apricot, Blueberry and Ginger scone recipe!
But this is not just any scone recipe, this is a flavourful and fruity Sharkett Sister's Apricot, Blueberry and Ginger scone recipe!
These scones are full of sweet apricot chunks and bursting blueberries, which is just divine against the subtle flavour of ginger. We love this flavour combination and it works so perfectly in a scone. There's a burst of fruity flavour in every bite, and they taste even better topped with apricot jam and clotted cream.
It's a delicious twist on a British classic, and the colours look so pretty too!
Ingredients:
250g self-raising flour, and extra for dusting
50g caster sugar
1⁄2 tsp baking powder
100g unsalted butter, cold
1 large egg, beaten
70ml milk, and extra for brushing
1 tsp ground ginger
2 apricots, chopped
100g blueberries
To Serve...
Clotted cream and apricot jam
Pre-heat the oven to 180ºC Fan/200ºC, and line a baking sheet with greaseproof paper.
In a large mixing bowl, add the sugar and baking powder and then sift in the flour. Cube the butter and add to the bowl, and then using your fingertips rub together with the dry ingredients to create a breadcrumb consistency.
Add the apricots, blueberries, ginger and beaten egg to the bowl. The pour in most of the milk - you may or may not need the full amount depending on your mixture. Combine the ingredients together using a fork, and then your hands once it begins to form a dough. If the dough seems too dry, add the rest of the milk.
Turn the dough out onto a floured surface and then roll out to around 3cm thick. Cut out your scones using a circle cutter and place onto the baking sheet. Brush the tops with a little milk, then place into the pre-heated oven for 15-20 minutes until golden brown.
Transfer the scones onto a wire rack to cool completely.
Finally, serve your delicious scones with cream and jam. We chose apricot jam to add to the divine flavour combination, but the choice of jam is completely up to you.
But what goes first - the cream or the jam?
But what goes first - the cream or the jam?
We really hope you enjoyed this post!
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Antonia and Imogen x
