Scones with Apricot, Ginger and Brie

Buttery scones with the flavors of fruit, spice and cheese.
Scones with Apricot, Ginger and Brie

Scones with Apricot, Ginger and Brie

By Sue Lau | Palatable Pastime

This month for the BreadBakers group the theme is stone fruits. Since I had been wanting to make some scones recently, I went to my pantry and discovered a nice big bag of dried apricots as well as a can of candied/crystallized ginger. Always excited to use up things on hand, I went straight for these and a wedge of Brie cheese that I had in the fridge.

I understand that Jacques Pepin has a thing for buying a lot of cheese. I share his enthusiasm (if not his mastery of craft)…

And since I had never tucked Brie into bread before (I have put lots of other kinds of cheese in: cheddar, Parmesan, Asiago, the list goes on…) I thought it might be fun to try this one. Of course it pairs wonderfully with the fruit and spice.

The scones turned out very decadent, so I was quite pleased. For half a second I daydreamed of owning a tea room with these lined up with perfect China cups of Darjeeling or Earl Grey….wait a minute. Scratch that- I think that may have been a friend of mine. While I adore visiting a tea room, I have no aspirations to operate one. 😉

But I can sit at home and make these up along with a  great  many different cups of tea. I do in fact have more kinds of tea than I do cheese. I hope that doesn’t disappoint Jacques (as if he cared about anything I did…LOL!) My tea varieties explode since I like mixing in a bag or two of this or that with my Luzianne to make my own blend. I don’t know why- I like the black tea mixed with fruit (and not just fruit tea by itself). If you want my ratio for that, it’s 4 Luzianne family size with two single tea bags of whatever you like in 48-64 ounces of tea. With lemon please. And nix the sugar! LOL! My longstanding summer favorites are Celestial Seasonings Blueberry and also Peach- they both mix in wonderfully to the iced tea.

How do you like your tea? Do you ever have an afternoon hot tea thing going with scones or cookies? Let me know! If a lot of you have Tea Party recipes, maybe I can put up a linky  party for it. Or start a new Pinterest board.

But anyway, back to the stone fruit breads- there are quite a lot to choose from the BreadBakers group so don’t forget to scroll past the recipe and take a peek. Until next time-


Scones with Apricot, Ginger & Brie #BreadBakers

Scones with Apricot, Ginger and Brie

  • Servings: 6
  • Difficulty: easy
  • Print

Scones with Apricot, Ginger and Brie


  • 2 cups all-purpose flour
  • 2 tablespoons ginger-infused sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter,  cubed
  • 1 large egg, lightly beaten
  • 4 fluid ounces light cream or half and half
  • 1/4 cup chopped candied ginger
  • 1/2  cup chopped dried apricots
  • 1-1/2 ounces French brie cheese, cubed (weigh after trimming off rind)
  • 2 tablespoons ginger-infused sugar or crystal sugar

Note: About the ginger infused sugar- if you don’t have any made at home, you can sub with a little sugar mixed with ground ginger. Although what I do is to desiccate ginger root in sugar then grind. There may also be a little bit in the bottom of your crystallized ginger container- I’ve noticed some settling there before and just added it to my jar. There are recipes online if you want to make you own. I’ll try to get a recipe up later.


  1. Preheat oven to 425ºF.
  2. Sift together the flour, sugar, baking powder and salt in a mixing bowl.
  3. Using a pastry blender, cut butter in until flour resembles coarse crumbs.
  4. Whisk together the light cream and egg, then make a well in the center of the flour mixture, adding egg mix there, and stirring with a fork to incorporate.
  5. Mix in candied ginger, chopped dried apricots and brie cheese.
  6. Line a baking pan with parchment paper and mound the dough on the paper, patting the dough out to form an 8-inch circle.
  7. Sprinkle dough with ginger-infused sugar or crystal sugar.
  8. Cut through dough with chef’s knife to form six wedges, baking scones without separating them, for 20 minutes.
  9. Cut the scones again and  separate on the baking sheet, then bake two minutes more.

From the kitchen of

Scones with Apricot Ginger and Brie


#BreadBakers – Stone Fruit

hosted by Mireille of The Schizo Chef

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

30 responses

  1. Gorgeous scones and I love the addition of brie! Open up that tea room and I’ll be your first customer!!!

  2. Long before I married in to a British family I have enjoyed afternoon tea and treats to go along with it. These scones look divine.

  3. I’ve never though to add Bree to my baked goods before, I’ll definitely have to try it now I’ve seen these. Laura@ Baking in Pyjamas

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