Double Ginger SconesCourse: BreakfastCuisine: EnglishDifficulty: Easy
These are a family favorite. The house smells wonderful when they are in the oven. I love to serve them with a fruit salad and some lemon curd. They are perfect nice and warm, right out of the oven but easily reheat the next day before serving. They can sit in an air tight container for up to 4 days on the counter or freeze for 1 month. If you find them too gingery then omit either the ground ginger or the crystallized, but do keep the currant. You can also just omit both the gingers and use orange zest with ground cardamon. Play around.
2 cups flour
1/2 cup packed light brown sugar
1 Tablespoon baking powder
1 heaping teaspoon ground ginger
1 teaspoon kosher salt
10 Tablespoons cold butter, cubed
1/2 cup dried currants
1/2 cup crystallized ginger, chopped
1/2 cup cold heavy cream ( have a little set aside)
1 1/2 teaspoon vanilla
1 lg egg, cold
- Egg Wash
1 lg egg
1/4 teaspoon kosher salt
- Preheat oven to 375 and line a baking sheet with parchment. Whisk together flour, brown sugar, baking powder, ginger, and salt in a large bowl. Using your fingers, rub in the butter. I like to wear gloves for this task. The dough should be crumbly and roughly pea size. Add the currants and crystallized ginger and mix to incorporate.
- Whisk together cream, vanilla and egg in a 2 cup glass liquid measuring cup and pour over the dry ingredients. Using a rubber spatula, gently stir everything together until loose flour bits begin to go away. You may need additional cream, if so add a tablespoon at a time and mix together.
- Divide the dough into 7 equal portions and shape into even rounds. Place on prepared sheet.
- MAKE EGG WASH: whisk egg and salt together and brush tops of scones and sprinkle with sugar.
- Bake in oven for 22 minutes until lightly golden. Allow to rest for 10 minutes and then enjoy nice and warm. Or allow to cool completely and place in an air tight container.