(for the scones)
450g self raising flour
2 tsp baking powder
a pinch of salt
75g butter at room temperature, cut into cubes
225g full fat milk
(for the apricot & ginger cream)
150g apricot jam
100g dried apricots
1 tbsp freshly grated ginger
200g cream cheese
70g full fat cream
Start by making the cream. In a saucepan, combine water, apricot jam and dried apricots. Turn on the heat to medium and let it simmer for four minutes, until you have a sticky mixture. Add ginger and let it cool down.
In a large bowl, mix cream cheese and cream until fluffy. Then gently fold in the apricot mixture. Pour into a small bowl and chill until ready to serve.
Next, make the scones. Preheat the oven to 440°F/220°C and cover a baking sheet with parchment paper. In a large bowl, combine self raising flour, baking powder and salt. Using your fingertips, rub in the butter until you have a sandy mixture. Then stir in the sugar.
In a small bowl, whisk the eggs along with the milk. Pour about 3/4 of this mixture into the dry ingredients and stir this with a wooden spoon. Then continue kneading by hand, just until the dough comes together. Don’t knead for too long, or the scones will become tough.
On a floured surface, roll out the dough to approx. 2 cm thickness. Using a scone cutter or any circular shape, cut out circles of the dough and arrange on the baking sheet. Re-roll any leftovers and use that as well.
Slightly brush the tops of the scones with remaining milk mixture. Don’t brush the sides, or the scones won’t rise properly. Bake the scones 10 to 15 minutes, or until golden brown. Serve along with the apricot & ginger cream.