Ginger Apricot Scones

Last night I attempted to replicate the delightful ginger scones I had at Teaism last month (see 5/5/03 & 5/12/03 posts) and the results turned out quite swimmingly. I used a half-cup each of chopped crystallized ginger and dried apricot in my scone recipe and topped each scone off with a sprinkle of Sugar In The Raw prior to baking for that nice crystallized sugar topping effect that's been eluding me. The scones pack a bit of heat from the ginger, but were sweet enough to be thoroughly enjoyable. I also tried to make lemon curd with lackluster results, but I'm going to try a different recipe next time.