Clementine apricot-ginger scones

Time 50 minutes
Yields Makes 8 scones
Clementine apricot-ginger scones
(Bryan Chan / Los Angeles Times)

Place the pastry flour, one-fourth cup sugar, baking powder and salt in a food processor and pulse a few times to mix. Add the butter and pulse until fine crumbs form.


Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use your hands to mix gently. Do not overwork the dough; it will be crumbly.


Turn the dough out onto a floured surface, pressing it together. Flatten into a 7 1/2-inch-square, 1-inch thick. Cut into quarters. Cut each quarter in half to form two triangles. Place the scones on a parchment-lined baking sheet, 2 to 3 inches apart, and wrap tightly in plastic wrap. Freeze until firm.


Heat the oven to 350 degrees. Brush the tops of the scones with the remaining 2 tablespoons whipping cream and sprinkle evenly with the remaining 4 teaspoons sugar. Bake until golden, about 30 minutes. Allow to cool before removing from the parchment.

From Clementine, requested by reader Joan Harelik.

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