Carrot, Apricot, Walnut, Ginger Scones

Do we need another scone recipe at Mystery Lovers’ Kitchen? Oh sure, why not? 

These scones were a substitution experiment that turned out to be superb. First we didn’t have enough carrots so I made up for the scant amount with dried apricots (we’d substituted carrots for something else in another dish the night before). Then we didn’t have pecans, so I used walnuts. The original recipe called for cinnamon candies. We’ve never had those, but always have crystalized ginger, so in that went. 

The results are well worth repeating—tender, warmly spicy, and richly flavored. 

Carrot, Apricot, Walnut, Ginger Scones

Ingredients

2/3 cup walnuts

3 small carrots (about 1 cup grated)

1/2 cup apricots, chopped

2 1/3 cups all-purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon powdered ginger

6 tablespoons unsalted butter, cold; cut into pieces

2-3 Tablespoons crystalized ginger, chopped (next time I’ll 1/4 cup)

1 egg

1/2 cup heavy cream, cold; plus more for brushing on top

1/2 cup dark brown sugar, packed

Coarse sugar for sprinkling (optional)

 

Directions

Preheat oven to 400 ℉. Spread walnuts on rimmed baking sheet. Bake until slightly toasted in appearance, shaking the pan occasionally, 6 to 8 minutes. Transfer to a cutting board, let cool, then chop.

Peel carrots and grate.

In a large bowl, whisk together flour, baking powder, salt, cinnamon, and powdered ginger.

Work butter into dry ingredients using a pastry blender until mixture is unevenly crumbly—it’s fine if some larger chunks of butter remain.

Add walnuts, carrots, apricots, and crystalized ginger to the bowl. Stir gently to mix.

In a medium bowl, whisk the egg, cream, and brown sugar until well-combined.

Make a well in the center of the dry ingredients and add the egg mixture. Use a flexible spatula or fork and mix until just combined (this ensures tender scones).

In the bowl or on a work surface use the spatula or your hands to fold the dough over on itself incorporate any dry floury patches.

Line the rimmed baking sheet with parchment paper (if you don’t have parchment, bake the scones directly on the ungreased baking sheet). Sprinkle a bit of flour on the parchment (or the ungreased baking sheet).

Transfer the dough to the sheet and divide it in half. Using floured hands, pat each piece into a 4” round about 1” thick. Place the pan in the freezer for 15 minutes (this firms up the dough for cleaner cuts).

Run a knife under cold water and slice each dough circle into 6 wedges. Separate the wedges to there’s at least 1” between them. Brush the top of the wedges with cream and sprinkle with coarse sugar.

Bake, rotating the pan halfway through, about 20 minutes, until scones are golden brown.

Enjoy warm or cool, with a favorite beverage, and a good book.

 

Special audio book deal on all books in the Highland Bookshop Mystery series, now through May 6, from Chirpbooks.com!

 

Look for Molly’s new series—the Haunted Shell Shop Mysteries—coming in July 2024!

Book 1: Come Shell or High Water

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.