Don’t you love those dry, crumbly scones that lack flavor and are hard as a rock? Me neither, yet that seems to be the status quo. I had pretty much decided that scones were one of those boring foods that the Brits ate, but I couldn’t really figure out why. So it isn’t too surprising that I was not particularly excited about my friend Jay offering to bake me some ginger scones, even though I knew he was a great baker. I thought scones were just one of those foods on which we’d have to agree to disagree. I began to doubt myself when I smelled the wonders emanating from his oven, but it wasn’t until I took a bite of this delicacy sent from heaven via Jay that I converted and begged him for the recipe. He probably didn’t realize at the time that I would hand over just about anything to get my hands on that recipe, or if he were anything like me, he would have taken advantage of my new found love. Fortunately for me, Jay is as wonderful as these scones, so he gladly shared the recipe.
Ginger Scones Recipe Makes 8 scones
adapted from Cook’s Illustrated
2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4 inch cubes
1/2 cup chopped crystallized ginger
1 cup heavy cream
- Preheat oven to 400 degrees.
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
- Stir in ginger.
- Stir in heavy cream.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball.
- Shape and press the dough into an approximately 8″ circle, like a pizza. Then cut into eight wedges.
- Place wedges on ungreased cookie sheet and bake until tops are light brown, 12 to 15 minutes.
- Cool for 10 minutes before eating.