280 g all-purpose flour
56 g sugar
3 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons chilled unsalted butter, cut into small pieces
120 g chopped crystallized ginger
½ cup heavy cream
1 tbsp grated ginger
½ tsp. ground ginger
Preheat an oven to 350ºF. Lightly grease a scone pan or line a baking sheet with parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystalized ginger and powdered ginger and stir to mix.
In a small bowl, whisk together the egg and cream until blended and add to the flour mixture with the grated ginger. Stir until combined.
Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges. Bake until the scones are golden-brown, about 25 minutes.
Let the scones cool for 10 minutes on a wire rack before serving. Makes 8 scones.
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