These scones appear atop our deli case every morning, although not for long—we always sell out within a couple of hours. Unlike many scones, they’re not too sweet. Pair with a cup of coffee and the newspaper and you have the formula for a perfect Sunday morning. If you’re serving a crowd, this recipe can be doubled. You’ll need an extra-large bowl for your mixer, or you can make them by hand.

　　

Ingredients

MAKES 8 SCONES

　　1/2 cup plus 1 tablespoon heavy cream

　　1 large egg

　　1 1/3 cups (6 ounces) all-purpose flour, more for rolling

　　1 cup rolled oats

　　1 cup dried apricots, chopped (see Note)

　　3 tablespoons finely grated ginger

　　3 tablespoons granulated sugar

　　2 1/4 teaspoons baking powder

　　1/2 teaspoon kosher salt

　　Finely grated zest of 1 large orange

　　4 tablespoons (2 ounces) cold unsalted butter, cut into 1/2-inch pieces

　　1 1/2 tablespoons turbinado sugar, for sprinkling

　　

Step 1

Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.

　　

Step 2

In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.

　　

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.

　　

Step 4

Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)

　　

Step 5

Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.

　　

Step 6

Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.

　　

Step 7

Cool on a rack until warm or room temperature. Scones are best eaten the day they’re made.

　　

Note

Step 8

California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.

　　

Tip

Step 9

Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it’s well wrapped.

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