Oh scones.. when they’re good, they’re so very good, but when they’re not... well, they're just so disappointing. I’ve been burned by the not-so-good ones too many times. You know, those flavorless, dense, dry pucks that leave your teeth feeling chalky. I think the majority of my scone experiences have fallen into that category, but I’ve also had a few delicious ones that have given me pause to write them off altogether. I’m so glad I didn’t because these homemade scones, wow! They’re a different story all together, the insides are flaky and tender, studded with soft bits of candied ginger. I might say they were actually too good because I wanted to eat all of them!
There are a lot of recipe variations out there, especially regarding the types of cream and flour used. I was worried that I would have to go through lots of rounds to get a scone that was decent. In the end I figured I’d cobble together a recipe with what I had on hand and see what happened... and success! Try it, it’s a much easier and quicker process than I had imagined and the results are so worth it.
Candied Ginger Scones
1/2 cup half & half
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
pinch of sea salt
6 tablespoons cold butter, chopped into small pieces
zest of one lemon
1/2 cup candied ginger, cut into small pieces
Preheat the oven to 425 F. In a small bowl, beat the half & half and egg together. Set aside.
In the bowl of a mixer, add flour, sugar, baking powder, salt, and zest and stir together. Add the butter and mix briefly just to combine, it should still be grainy with little chunks of butter. Add the candied ginger and mix on low to combine. Add the half & half egg mixture and mix on low to combine into a rough dough.
On a floured surface, knead the dough by hand into a large, flat circle. Cut into 12 pieces and place on an ungreased baking sheet. Bake for approximately 12 minutes until golden. Let cool on a wire rack and enjoy!