So I’ve already told you before that our household loves ginger. I enjoy it most in marinades, or in recipes where it is used for small, subtle punches of flavor. I knew my family would love ginger scones, but I was a little worried that the candied ginger would be too strong of a flavor profile for me. I am glad I went ahead and tried the scones. They were fabulous. My favorite way to eat them was with a little bit of butter and some raspberry jam. While I won’t be snacking on the leftover candied ginger, which oddly enough I don’t like by itself…I will be using it make the scones again!
2 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon lemon zest
1 1/2 sticks unsalted butter, cut into 1 inch cubes and frozen
4 1/2 oz candied ginger, finely chopped into 1/4 inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400 degrees.
In the bowl of a food processor fitted with the steel blade or in a bowl of an electric mixer attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. (Do not over mix.)
Wash and dry your hands and dust them with flour. Turn the dough onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. (I formed mine into squares to save some time.)
Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.