Double Ginger Scones
HB-13584 · Hand-built original
Jumbo scones warmed twice over with ground ginger and chopped crystallized ginger, dotted with currants and brushed with egg wash before baking.
Makes 7 jumbo scones337 kcalVegetarianLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:7quantities adjust to match
Ingredients
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1 Tbsp. baking powder
- 1 tsp. ground ginger
- 1 tsp. kosher salt
- 10 Tbsp. unsalted butter, cold and cubed
- 1/2 cup dried currants or raisins
- 1/2 cup crystallized ginger, coarsely chopped
- 1/2 cup heavy cream, cold
- 1 1/2 tsp. vanilla extract
- 1 large egg, cold
- 1 large egg
- 1/4 tsp. kosher salt
Method
- Line a baking sheet with parchment and heat the oven to 375°F for these ginger scones.
- Whisk the flour, light brown sugar, baking powder, ground ginger and kosher salt in a large bowl, then rub in the cold cubed butter until the pieces are pea-sized and crumbly.
- Toss the currants and crystallized ginger through the buttery flour so the fruit is evenly spread.
- Whisk the cold cream, vanilla and one cold egg together, pour it over the dry mixture, and stir gently until the loose flour just disappears.
- Scoop the sticky scone dough into 7 balls of about 1/2 cup each and space them out on the parchment-lined sheet.
- Whisk the second egg with the remaining kosher salt and brush that wash over each scone mound.
- Bake the double ginger scones for 22 to 27 minutes, turning the sheet halfway, until well browned and a skewer pushed into the centre of one comes out clean, then rest them on the pan for about 5 minutes.
Nutrition (per serving, where published)
337 kcalCalories
6.8 gProtein
58.5 gCarbs
9.1 gFat
4.5 gSaturates
2 gFibre
26.2 gSugars
32 mgSodium
122 mgCholesterol
293 mgPotassium
59 mgCalcium
2.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data