You all know by now that I have a thing for ginger.
So when I spied this recipe for “Ginger Scones” in the Los Angeles Times’ food section last year, it was only a matter of time before I made these lovelies.
They tempted me with their 1 cup of diced crystallized ginger, and their 1/2 pound — yes, you read that correctly — of fresh ginger.
Just how much fresh ginger is that exactly? See that pile below? All of that — yes, indeedie — went into making a mere 10 scones.
Don’t let that scare you. It may seem like a lot of ginger, but I promise that your throat will not be ablaze. This is no four-alarm bowl of chili. This is far more nuanced and measured. It’s subtle heat that merely tickles.
The scones bake up crisp on the outside. The interiors are not crumbly like traditional scones, but more tender, moist and cakey in texture. Bite into one, and you get the sugary-tingling hits of candied ginger immediately, followed by a warm, soothing, noticeable yet surprisingly moderated burn of fresh ginger at the every end.
As with all muffin and scone recipes, take care not to overwork the dough or else you’ll end up with tough baked goods. Mix gently just until everything is combined, then stop. Remove your wooden spoon, put it down, don’t touch it. Divide the dough into 10 balls, place them on baking pans, brush with heavy cream, bake in oven, and wait.
Wait for a warm, wonderful treat that will satisfy any ginger craving. Even mine.
4 cups all-purpose flour
1/4 cup granulated sugar
3 1/2 teaspoons baking powder
1 3/4 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter, cold, cut into small pieces
1 cup diced crystallized ginger, cut into 1/4-inch dice
1/2 pound fresh ginger (about eight 2-inch pieces), peeled and pureed, about 1 cup
2 eggs at room temperature
1 cup heavy cream, divided use
Heat the oven to 325 degrees. In a large bowl with a whisk, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or fork until mixture resembles coarse meal. Stir in crystallized ginger and pureed ginger until well combined.
In a small bowl, whisk together eggs and three-quarters cup of heavy cream. Stir cream mixture into combined ingredients just until a soft dough forms, being careful not to overmix.
Divide dough into 10 even portions and roll each into a ball. Place scones on a parchment-lined baking pan and brush tops with remaining heavy cream. Bake scones for 20 to 25 minutes, until they are golden.
From an adapted Hans Rockenwagner recipe published Oct. 8, 2008 in the Los Angeles Times
More Ginger: Chewy Chocolate Gingerbread Cookies
More Scones: Apricot Flaky Scones