Instructions

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Place flour, baking powder, baking soda, sugar, salt and ground ginger in large bowl.  Whisk together until thoroughly combined.
3. Using a pastry blender or your fingertips, work the butter into the flour until it resembles a coarse meal.  Gently fold in the apricot pieces and crystallized ginger.
4. In a small bowl, whisk together the buttermilk and egg.  Pour the liquid ingredients into the dry ingredients and fold together gently until well combined.
5. Transfer the dough to a well-floured surface and knead it with well-floured hands until it just comes together.  Pat the dough into a flat circle about 1-inch thick.  Slice into 6 even triangle wedges.
6. Beat an egg with a tablespoon of water and brush the tops of each scone with the egg wash.  Sprinkle additional sugar on top if desired.
7. Place scones on prepared baking sheet.
8. Bake for 15-18 minutes, or until scones are golden brown.  Remove pan from oven and transfer scones to a wire rack to cool for at least 10 minutes before serving.  Serve warm or room temperature.  Cover any leftovers and store at room temperature for up to 2 additional days.