Saturday, May 26, 2007

Ginger Scones

These don't have the same texture as a traditional scone (more gingerbready), but they are really good!

2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 heaping teaspoon powdered ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup butter
1/3 cup molasses
1/4 cup milk
1 egg yolk
1 tablespoon finely chopped crystallized ginger (or more to taste)
coarse sugar (such as turbinado or demerara)

In a large bowl, combine dry ingredients (except coarse sugar and crystallized ginger). Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add molasses, milk, and egg yolk. Stir into flour mixture until moistened (don't overstir this). Sprinkle crystallized ginger over the top. Knead, adding flour as necessary, 10 times (this will mix in the ginger). Roll out into an eight inch circle. Cut in eight wedges and place at least one inch apart on a greased baking sheet. Sprinkle with coarse sugar.

Bake at 400 degrees for 12 - 15 minutes or until golden brown.

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