Mother Ginger Scones, warm from the oven, are a lovely first course for A Nutcracker Tea.
Mother Ginger Scones
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- 2 cups all-purpose flour
- ⅓ cup sugar
- 3 tablespoons chopped crystalized ginger
- 1 tablespoon fresh lemon zest
- 2 teaspoons baking powder
- 1½ teaspoons ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup dark chocolate morsels
- ½. cup chopped roasted, salted pistachios
- ⅓ cup chopped dried cherries
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Garnish: turbinado sugar
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, crystalized ginger, lemon zest, baking powder, ground ginger, salt, and cardamom, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add chocolate morsels, pistachios, and cherries, stirring to blend.
- In a liquid-measuring cup, combine ¾ cup plus 2 tablespoons cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.) 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 3/4-inch thickness. Using a 2 ½ -inch round cutter, cut 14 scones from dough. Place 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Garnish tops of scones with turbinado sugar, if desired.
- Bake until scones are lightly browned and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
- Recommended Condiment: Clotted Cream
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