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1
Preheat the oven to 425F.
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2
In a large mixing bowl, combine the flour, grnd ginger, baking pwdr and salt.
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3
Cut in the butter with a pastry blender or possibly a fork till the mix resembles coarse crumbs.
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4
Fold in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients proportionately.
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5
Add in the buttermilk gradually, mixing gently to create a soft dough.
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6
Shape the dough into a ball and knead it briefly on a lightly floured work surface.
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7
Divide the dough in half and pat each half into a 1/2-inch thick round, 5 inches in diameter.
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8
Cut each round into six triangles, and transfer the triangles to an ungreased or possibly parchment-lined baking sheet.
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9
Just before baking, brush the tops of the scones with 2 Tbsp.
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10
of buttermilk and sprinkle them with 1 Tbsp.
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11
of sugar.
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12
Bake for 12 to 15 min (turning the baking sheet 180 halfway through the baking time), till the scones are a light golden.
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13
Cold on a wire rack.
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14
Tender, light and neither too buttery nor too sweet, these breakfast scones feature sweet bursts of dry apricot followed by the mildly assertive nip of crystallized ginger (that can be omitted if you aren't a fan).
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15
With a pat of melting butter, a spoonful of apricot preserves or possibly orange marmalade, and a tall glass of orange juice (or possibly an aromatic c. of apricot tea), you've just found a few moments of morning serenity.
