Published by Villard
Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it’s still our bestselling scone at the bakery.
3-inch round cutter
Total Timeunder 1 hour
OccasionBuffet, Family Get-together
Recipe Courseside dish, snack
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentelectric mixer, food processor
Mealbreakfast, brunch, tea
Taste and Texturebuttery, hot & spicy, spiced, sweet
Type of Dishquickbreads, scones
- 2¼ cups unbleached pastry flour or unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon finely chopped lemon zest (about ½ lemon)
- 1½ sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
- 4½ ounces candied ginger, finely chopped into ¼-inch pieces to equal 2/3 cup
- ½ - ¾ 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 the bowl of an electric mixer fitted with the paddle 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 a fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in ½ cup cream. Using one hand, draw in the dry ingredients, mixing until just combined. If the mixture feels dry, add the remaining cream.
Wash and dry your hands and dust them with flour. Turn the dough out 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 ¾ 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.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
2000 Nancy Silverton