Double Ginger Scones with Currants
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes24
minutesI was raised on ginger. My grandmother was a big fan and used ginger in a lot of her cooking. She loved pickled ginger and would use it when she rolled sushi or in her amazing Chinese Chicken Salad. She used ground ginger in many of her baked goods. She would use fresh ginger in stir fry’s, salad dressings and dips. I, too, share the love of ginger in all its forms. These scones are so good on a cold morning. They have the right amount of ginger and the currants add a natural sweetness. These warm out of the oven with a cup of tea or coffee are a real treat. My kids love them for breakfast or for a mid morning snack at school. Sometimes they grad 2 to share with a friend.
Ingredients
2 cups flour
1/2 cup light brown sugar
1 Tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon kosher salt
10 Tablespoons butter, cold and cubed
1/2 cup currants
1/2 cup crystallized ginger, coarsely chopped
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1 lg egg, cold
- Egg Wash
1 lg egg
1/4 teaspoon kosher salt
Turbinado sugar or Vanilla sugar
Directions
- Preheat oven 375. Line a baking sheet with parchment paper.
- Whisk together flour, brown sugar, baking powder, ginger, and salt in a lg bowl. Using your hands or a pastry cutter, rub in the butter to the dry ingredients. The dough should be crumbly and pea size. Add the currants and crystallized ginger, toss to combine.
- In another bowl, whisk together the cream, vanilla, and egg in a 2 cup glass measuring cupped pour over the dry ingredients. Gently stir with a flexible spatula until bits of flour disappear.
- Divide the dough into 8 evan balls and position them on the baking sheet.
- Which the egg and salt in a bowl and brush the tops of each scone. Sprinkle scones with turbinado sugar or homemade vanilla sugar.
- Bake the scones for roughly 24 minutes, until scones are golden brown and a toothpick comes out clean. Remove from oven and allow to cool on pan for 5 minutes before serving. Scones can be made 1 day ahead of time and kept in an air tight container on the counter.
- Gently reheat and serve with butter and lemon curd.
