Ginger Scones

Ginger Scones

Makes 14 round scones

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. candied ginger

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Crumb Topping (1 1/3 c. flour, 1/2 c. brown sugar, 3/4 cinnamon, 1/8 t. salt, 1/2 c. unsalted butter, 1/8 t. baking powder)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the ginger.

Turn dough onto a flour surface and mix in a little flour. Shape into one large ball. Shape into disk or roll out until 5/8 inch think.

Cut into circles with a 3 inch round cutter.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Brush with egg wash and sprinkle with crumb topping.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on cookies sheet.