Apricot-Ginger Whole Wheat Mini Scones

The combination of apricot and ginger works great in these scones, but they can easily be varied, too.  Try blueberries topped with turbinado sugar, currants with orange zest, or make your own!

Crystallized ginger looks like sugared candy and is usually located in the dried fruits and nuts section in specialty or gourmet food stores.  If you can't find it or would like to try making your own, click here for the recipe.  Crystallized ginger can be stored in its container in a cool, dark place for three months.


The craving for these scones came to me because of the Union Square farmer's market which I walk through every Wednesday on my way to and from work.  Many of the bread companies and bakeries feature a Scone of the Day with interesting toppings and fillings which are completely irresistible to me.  The problem is that they are huge, never whole wheat, and cost $2.50 each.  So here is my solution for a whole wheat mini scone with interesting flavors that can be varied and is easy on the wallet.  As usual, I made a double batch and froze most of them individually wrapped to bring to work.  They can also be defrosted in the microwave in about 10 seconds for an evening snack with tea.

Apricot-Ginger Whole Wheat Mini Scones
Adapted from William's Sonoma Food Made Fast: Baking

INGREDIENTS:

1 cup all purpose flour
3/4 cup whole wheat pastry flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons cold butter, cut into 12 pieces
2/3 cup dried apricots, chopped into small pieces
1/4 cup crystallized ginger, chopped into small pieces
1 egg
1 cup milk
1 tablespoon white or apple cider vinegar

DIRECTIONS:

Preheat oven to 425.  Line a baking sheet with parchment paper and set aside.  In a measuring cup, combine the milk and vinegar and set aside.

In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg.  Using a pastry knife or your hands, cut in the butter until the dough is coarse with lumps no bigger than the size of a pea.  Add the apricots and ginger.  Add the egg to the milk and vinegar mixture and mix with a fork until combined.  Add the egg mixture to the flour mixture and stir with a rubber spatula until just evenly moistened.

On a floured surface, turn out the dough and press gently to form it into a flattened disk about 9 inches in diameter.  Using a sharp knife, cut the disk into 12 wedges.  Transfer the wedges to a prepared sheet, about 1 inch apart.  Bake for 15-17 minutes or until golden brown.  Transfer to a wire rack to cool.

Makes 12 mini scones.
May be doubled.
May be frozen.