Double-Ginger Scones

Double-Ginger Scones
China pattern: Royal Crown Derby Lombardy

Sliced almonds and crystalized ginger add a nice crunch to these Double-Ginger Scones.

Double-Ginger Scones
Yield: 12
  • 2 cups all-purpose flour
  • ⅓ cup organic cane sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • 3 tablespoons chopped crystalized ginger
  • ¾ cup unsweetened almond milk
  • 1 egg yolk
  • Garnish: sliced almonds, additional crystalized ginger
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, ground ginger, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add crystalized ginger, stirring to blend.
  4. In a small bowl, combine almond milk and egg yolk, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more almond milk, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch fluted square cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Garnish tops of scones with sliced almonds and crystalized ginger, if desired.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  8. Serve warm.
 From TeaTime September/October 2016



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