Often I play the lesser of two evils game when I want a sweet treat. That is how these Apricot Ginger Scones came about. A long time ago I made Blueberry Scones with Lemon Glaze and they were fantastic. Before then I’d tasted scones a couple of times and was not impressed and sat out to find a good recipe. The one I found and adapted for the Blueberry Scones with Lemon Glaze was from Something Swanky Blog posted about her Lemon Blueberry Scones. Borrowing from that recipe along with one from Prevention’s Sugar Solution Cookbook I came up with this one.
The addition of cake mix to the original recipe from Something Swanky is what made them light and moist. Prevention’s recipe called for whole-grain pastry flour, plus a reduced amount of fat and sugar. I was pleasantly surprised and at only 138 calories I was delighted to find a way to satisfy my sweet tooth without breaking my calorie bank.
This dough is super moist and sticky so resist the urge to handle it too much. Overhandling the dough and overbaking the scones is likely to result in them being dry and crumbly rather than moist and tender. My scones were served with honey on the side rather than a traditional powdered sugar glaze. Enjoy!
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- 1 cup whole grain pastry flour
- ¾ cup yellow cake mix*
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ cup chopped dried apricots (approximately 7 small whole)
- 2 TBS chopped crystallized ginger
- ½ cup buttermilk
- 1 egg
- 3 TBS butter, melted
- 1 tsp fresh ginger
- 1 tsp grated lemon peel
- 3 ½ TBS brown sugar
- Preheat the oven to 350° and coat a baking sheet with cooking spray or line with a
- In a large bowl, stir together the pastry flour, cake mix, baking powder, baking soda, apricots and crystallized ginger and set aside.
- In a medium bowl, whisk together the buttermilk, egg, butter, fresh ginger, lemon peel and 3 TBS of the brown sugar until blended.
- Make a well in the center of the flour mixture and add the buttermilk mixture, stirring until well combined and being careful not to overmix.
- Sprinkle a sheet of plastic wrap lightly with flour.
- Scrape the dough onto the plastic wrap and spread roughly into a 7” circle.
- Sprinkle the top of the dough lightly with flour and pat until smooth.
- Invert the round onto the baking sheet and using a floor dipped knife or bench scraper, score the top of the pastry into 8 wedges.
- Sprinkle the remaining brown sugar evenly over the top.
- Bake 15-17 minutes until golden then cool on the baking sheet on a rack for 10 minutes.
- Cut into 8 wedges and serve with honey.
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