Apricot And Ginger Scones

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This is an english recipe, from prue leith's column in the daily mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.

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Steps

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Oven temperature 220c / 425f.

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Flour a baking sheet.

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Sift flour with salt into a large bowl.

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Rub in the butter until mixture resembles breadcrumbs.

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Stir in sugar.

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Add apricots.

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Make a deep well in the flour , pour in milk and mix to a soft , spongy dough with a knife.

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On a floured surface , knead dough lightly until it is just smooth.

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Roll or press out to 2.

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5cm / 1inch thick.

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Stamp into rounds with a pastry cutter.

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Brush scones with beaten egg for a glossy crust , sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.

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Bake scones at top of preheated oven for seven minutes or until well-risen and brown.

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Leave to cool on wire rack or serve hot from oven.

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Stir chopped ginger and ginger syrup into whipped cream.

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Cut scones in half horizontally and sandwich together with ginger cream.

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Ingredients

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self-raising flour, salt, butter, caster sugar, dried apricots, milk, egg, double cream, gingerroot, ginger syrup