Apricot-Ginger Scones (Vegan), Revised

In the 3 years since I posted my recipe I have gradually changed some ingredients in these scones, so I thought it was time for a recipe revision.

I love crystalized ginger. I put it in my tea sometimes, or snack on it. But I realize that its combination of sharp and sweet may not be to everyone’s tastes, and I didn’t want it to overwhelm the other flavors so I used more than 1/8th cup, but less than 1/4 cup. The ginger and nutmeg play very well together. Also, because the crystalized ginger is lightly dusted with sugar — and the fruit is sweet, too — I can get away with very little added sugar in this recipe. The ginger is sometimes excessively dusted with sugar, so I do brush some of the sugar off before dicing because I don’t want an overly sweet scone. You might could pare the added sugar down even more, depending on how sweet you like your scones. I buy crystalized ginger as needed in the bulk section of the grocery store. Not all crystalized ginger is the same, however. Sometimes it’s sold as tough fibrous chunks. Avoid this if possible. It’s also available as thin oval pieces and this is better for most uses.

2 1/2 cups flour

1 Tbls baking powder

1/2 tsp salt

2 Tbls sugar

1/2 tsp ground nutmeg

1/2 cup (8 Tbls) margarine (I use Smart Balance Original)

1/2 cup dried apricots, diced

slightly less than 1/4 cup crystallized ginger, diced (I’d say between 1/8th cup & 1/4 cup)

2/3 cup soy milk (I used Silk organic unsweetened)

Preheat oven 425.

Stir together all the dry ingredients (first five ingredients). Then blend in the margarine with a fork, pastry cutter, or just use your hands, until it’s all worked in evenly. Toss in the apricots and ginger then stir in well so that it’s evenly distributed. Pour in soy milk. Stir until the dough starts to come together, then use your hands and knead it until it makes a firm round of dough. Divide into two more or less equal pieces. Shape each into a ball and then a flattened round probably 5 or 6 inches in diameter. Place the rounds on an ungreased baking sheet. Cut each into 6 equal wedge-shaped pieces. Separate the wedges on the baking sheet. Bake for 12 minutes or until done. (If the wedges don’t come out equal sized, then test the larger ones with a toothpick for doneness when you take them out of the oven.)

This recipe is a big favorite with my friends.

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