Updated: Oct 8, 2020
Lightly sweet and spicy, the ginger pairs beautifully in this buttery, flaky scone. When you roll out the dough, you should see some unincorporated pieces of butter in the dough. That ensures a flaky, tender pastry.
Prep Time: 30 minutes Yield: 8 large scones
2 1/2 cups unbleached all purpose flour
1/2 cup granulated sugar (plus 1/4 cup to add to minced ginger as detailed below)
1 tbsp baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 tsp lemon zest
1 1/2 sticks (6 ounces) unsalted butter, cut into 10-12 cubes and frozen until ready to use
1 12 ounce jar Japanese white pickled ginger, prepared as instructed below *. I prefer YUHO brand.
3/4 - 1 cup heavy cream
3 tbsp heavy cream for brushing scones before baking
1 tbsp turbinado sugar for sprinkling top of cream brushed scones before baking
3 tbsp melted butter, lightly salted, for brushing scones after baking
Preheat oven to 400 degrees. In a food processor, combine flour, sugar, baking powder, salt, and ginger, pulsing until blended. Add lemon zest, mix, then add butter pieces, pulse on and off until mixture resembles consistency of cornmeal.
Transfer mixture to a large bowl, stirring in the chopped ginger/sugar mixture. Make a well in the center of the bowl, and pour in 3/4 cup cream. Using a wooden spoon, quickly mix the dry ingredients with the cream just until combined. If dough is too dry, mix in the remaining cream.
Turn the dough out onto a lightly floured work surface. Knead a few times, then form into a ball. Pat then roll out the dough in a circle until it is approximately 3/4 inch thick. Cut into 8 triangles.
Place scones on parchment lined baking sheet. Brush scones with heavy cream. Sprinkle with turbinado sugar. Bake for 18-20 minutes until slightly browned. After baking, brush with melted butter.
*Ginger: Drain and THOROUGHLY rinse ginger slices. Squeeze out all remaining water (very important). Finely chop the ginger, then stir in 1/4 cup white sugar. Add to ingredients as directed above.