A not so interesting post: Recipe for Apricot -Ginger Scones

Not terribly exciting, but I thought a few people might find a recipe for Apricot-Ginger Scones interesting. Apparently not 16 year old males. Tonight, Active Son suggested I post something 'interesting' on my blog, something not-about-food. Suggestions? Oh, maybe something like Active Son's surge of motivation to run a 21K (half marathon) in December and the ensuing flurry of running activity which Active Son has been enjoying. Maybe. But first a recipe for Apricot Ginger Scones. It is just that time of year that I am enjoying a surge of baking energy and this is a recipe I'd been wanting to try for awhile now. In fact it was clipped from a Sunset magazine (date?) years ago and stored in a Recipes I Really Want To Try Someday file. Great recipe, delicious scones. The five of us (not six) polished them off in about half an hour--except for the one I spirited away to the back of the kitchen cabinet so that I could enjoy it later.

Apricot-Ginger Scones

3 1/4 cup flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
3/4 cup of butter cut into small pieces
3/4 cup diced dried apricots
1/3 cup diced crystallized ginger (or a lesser amount of fresh grated ginger mixed with a little sugar?)
1 teaspoon grated lemon peel
1 cup buttermilk (or 1 cup milk + 1 tsp. white vinegar for those in a land of no buttermilk)

In a large bowl or mixer mix together flour, sugar, baking powder, soda, and salt. Add butter and mix or rub with fingers (or fork) until coarse crumbs form. Stir in apricots, ginger, and lemon peel. Add buttermilk and mix just until evenly moistened. Scrape dough onto a floured board and knead about 6 turns or until dough holds together. On a lightly greased baking sheet, pat dough into an oval about 7X12 inches (or a little larger--I think mine was). With a floured knife, cut diagonal lines through dough, forming 8 or 9 (or more) triangles. Bake in a 400 degree F oven until golden brown, about 25 minutes.

I added a no-measurements glaze:

powdered sugar
a little butter
milk, adding a little at a time until the glaze reaches the 'right' consistency.

I am already imagining variations to try: cranberry-orange, chocolate with peanut butter glaze, apple-pecan with maple glaze...