Ginger Scones

I really like scones. You don’t find them here in Texas that often, and when you do they are not always alot different from a biscuit. This is one of my favorite recipes for ease, taste, texture, and the flexibility to morph into numerous variations. If someone could create an outfit like that the could make a fortune!

I most often serve these with key lime curd. The spicy sweetness of the ginger is intensified by the tart sweetness of the curd. Whatever you like on them, give these a try.

3 1/2 c flour

pinch salt

2Tbs

3/4 c unsalted butter

1/2c sugar

1/2 tsp ginger

1/4 c finely chopped candied ginger

1 1/3 c whole milk or half and half

1 egg yolk beaten

Preheat oven to 400 degrees. Place silpat on or grease a baking sheet. Sift flour, baking powder, ginger, and salt into a bowl. Mix in sugar. With cold fingers (keep a bowl of ice water close by) rub butter into flour mixture until coarse crumbs are formed with some larger pieces of butter here and there. Toss in the crystallized ginger and mix carefully. Make a well in the center and add milk . Gently stir until a soft dough is formed. Turn out on to a floured board and knead gently about 5-10 times. You just want it to hold together. Adding flour to keep it from sticking, but NOT enough to toughen the dough, roll out to 3/4″ thickness. Cut rounds with a pastry cutter or a glass with a large mouth.

Brush the tops with egg yolk and sprinkle with sugar. A raw sugar works well here because of the larger crystal but table sugar will work. Bake for 12-15 minutes. Cool. 16 servings (depending on cutter)