adapted from Beth's summer brunch
https://www.youtube.com/watch?v=GthIz3Fbjlw&list=PLA8NZSto-k4OpediAfw6DJKaUj3mzd0tj
| # dry | |
| Flour | 2 cups or 240g |
| Sugar | 4 tsp |
| salt | 1/2 tsp |
| Baking powder | 4 tsp |
| Butter | 10 tbsp or 141g |
| # wet | |
| Heavy cream | 1/2 cup or 8 tbsp |
| Eggs | 1 |
| # flavor | |
| Crystallized ginger | 2 tbsp |
| Apricot | 1/2 cup |
prep: Cut 1/2 cup dried apricot and 3 crystallized ginger (2 tbsp)
Combine 2 cups of flour, 4 tsp of sugar, 1/2 tsp salt, and 1 tbsp + 1 tsp (or 4 tsp) baking powder
Work 10 tbsp cold cubed butter into the dry ingredients (till yellowish crumb formed)
Add apricot and ginger and toss
Add 1 egg and 1/2 cup heavy cream ! don't overwork the dough
Put dough in fridge overnight
Cut dough into 4 squares and then into 8 triangles
Brush with heavy cream and sprinkle with the raw sugar
Bake in 350 F/190 C for 15-16 mins (on glass bakeware). * current oven: metal baking tray, 350F for 20 mins * Beth's original: metal baking tray, 400F for 20 mins Alternative: air fryer 350F for 4.5 mins then 325F for 5.5 mins
optional: serve w/ butter and jam
note. if only doing half to use wet ingredients jointly with the scallion scones, get half of the wet and add 1 tsp extra heavy cream to the dough
