Mother Ginger Scones

Mother Ginger Scones

Mother Ginger Scones, warm from the oven, are a lovely first course for A Nutcracker Tea.

Mother Ginger Scones
Yield: 14
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Ingredients
  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 3 tablespoons chopped crystalized ginger
  4. 1 tablespoon fresh lemon zest
  5. 2 teaspoons baking powder
  6. 1½ teaspoons ground ginger
  7. ½ teaspoon salt
  8. ½ teaspoon ground cardamom
  9. 4 tablespoons cold salted butter, cut into pieces
  10. ½ cup dark chocolate morsels
  11. ½. cup chopped roasted, salted pistachios
  12. ⅓ cup chopped dried cherries
  13. ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  14. ½ teaspoon vanilla extract
  15. Garnish: turbinado sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish tops of scones with turbinado sugar, if desired.
  7. Bake until scones are lightly browned and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  8. Serve warm.
Notes
  1. Recommended Condiment: Clotted Cream
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2015

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