Apricot Coconut and Ginger Scones

Ingredients

• 1 3/4 Cups All Purpose flour
• 1/2 Cup Whole Wheat flour
• 1/4 Cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon lemon zest
• 1/2 Cup cold butter
• 1/2 Cup chopped dried apricots
• 1/4 Cup chopped dried coconut
• 1/3 Cup chopped walnuts
• 1 Cup buttermilk
• 1/2 teaspoon vanilla
• 1 egg
• 1 Tablespoon water

for the glaze

• 1 1/2 Cups powdered sugar
• 1/2 teaspoon ginger
• 1/2 Tablespoon lemon zest
• 2 1/2 Tablespoons lemon juice
• 1 Tablespoon milk
• (makes 8 scones)

Directions

1. Preheat oven to 400 degrees. Combine flours, sugar, baking powder, baking soda, salt, and ginger in large bowl or stand mixer. Add in lemon zest.
2. Remove butter from fridge. Cut in small cubes. Mix butter into flour mixture. Finish combining the flour and butter with your hands. Squeeze flour and butter cubes together between your fingers until mixture resembles a coarse meal.
3. Add apricots, coconut, and nuts. Combine thoroughly. Slowly stir buttermilk into mixture with rubber spatula. When combined, turn dough out onto a floured surface. Knead a few times to make sure buttermilk is distributed evenly (it will all look the same). If dough is too sticky, sprinkle more flour onto dough as you knead it.
4. Pat into 9-inch circle with hands. Cut in eighths with large knife. Place scones on parchment-lined baking sheet with at least 1 inch between each scone. Beat egg and water in shallow bowl. Brush egg mixture over scones. Bake 20-25 minutes, rotating pan after 10 minutes, until golden brown. Let cool completely.
5. In a bowl, whisk glaze ingredients. Drizzle over cooled scones.