Written by adam on Mar 13, 2006
Honey Ginger Scones
Filed Under: Breads
Well, this is the end of the scone-tacular weekend. I've read a lot about scones, made scones, tested out different ingredient levels, and now I present to you my piece de resistance: Honey Ginger Scones. I had some leftover candied ginger from my ginger butter experience and a bit of honey in the bottle. So with the basic scone recipe, I added the ginger, honey, and a bit of sugar. These would go great at afternoon tea.
If'n you do that sort of thing.
- 2 cups self-rising flour
- 1 Tsp. Baking powder
- pinch of salt
- 1/3 cup butter, cut into small pieces
- 2/3 cup milk
- 1/4 cup sugar
- 2 TBSP candied ginger, chopped
- 1/4 cup honey
Pre-Prep Prep: ~~Heat oven to 425 Degrees Fahrenheit. Soften the butter every so slightly (it makes for better crumbling). Chop the ginger. Measure out the ingredients. Lightly grease a cookie sheet.~~
In a large bowl, sift together the flour, salt, baking powder, and sugar. Add the butter pieces and mash together with fingers until the the mixture resembles breadcrumbs. Stir in the ginger and honey, then add the milk to form a soft dough. Kneed lightly.
On a lightly floured surface, roll out the dough to a thickness of 3/4 of an inch. Using a knife or sharp straight edge, cut out about 8 scones. I like to make a circle, then cut out 8 wedges. Place them evenly apart on the cookie sheet and bake for 10-15 minutes or until golden brown.