Sliced almonds and crystalized ginger add a nice crunch to these Double-Ginger Scones.
- 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
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Garnish tops of scones with sliced almonds and crystalized ginger, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.