Apricot-Ginger Scones

1. 1

   Preheat oven to 450u00b0. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, apricots, and ginger, stirring just until dry ingredients are moistened.

2. 2

   Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

3. 3

   Bake at 450u00b0 for 13 to 15 minutes or until golden. Drizzle with Vanilla Glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.