Apricot and Ginger Scones

I seem to be making scones quite a bit recently, they are so quick and easy to do though that I think they are becoming my favourite quick thing to bake. This recipe is based on Nigella Lawson's buttermilk scone recipe from 'Kitchen' which I blogged about here a few weeks ago. I enjoyed those scones but I felt like there was something missing because they didn't have any fruit in them and I prefer fruity scones. Instead of using raisins or sultanas I've gone for something a little bit more interesting and used dried apricots mixed with some ground ginger. I also swapped buttermilk for yoghurt mainly because that's what I had in the fridge when I wanted to make these and it can be easier to get hold of. I've been enjoying these scones just as they are but I think they would also work well spread with butter or maybe some jam and a dollop of cream. I think apricot jam would work with these, in fact I have some of my Mum's homemade apricot jam in the fridge so may give that a go with my next scone. These scones keep well in the freezer and I just take one or two out an hour or so before I want to eat one.

I've also entered these into Sarah from Maison Cupcake's  Forever Nigella challenge, this month hosted by Fleur from Homemade By Fleur as the theme this month is afternoon tea and a scone always goes well with a cuppa.


Ingredients - makes 16 scones using a 7cm cutter

500g self raising flour
75g butter
300g natural yoghurt
2 tsp caster sugar
2 tsp ground ginger
150g chopped apricots

Preheat the oven to 220C. Mix the flour, sugar and ginger in a large mixing bowl and then rub in the butter until you get a crumb like texture. Stir through the chopped apricots followed by the yoghurt, you may also need a splash of milk depending on your flour. Work it all together into a rough dough, don't overwork it and turn out onto a lightly floured work surface and roll out to 2.5cm thickness. Cut out scones using a fluted 7cm cutter and place onto a non stick baking tray, re roll the trimmings and cut out the rest of the scones. Bake for 12 minutes until risen and golden.