Candied ginger scones are addictive – be warned! Serve with your favorite jams and honey butter, if you like.
2 cups flour (whatever you like, I have used whole wheat pastry flour and white whole wheat flour)
2 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1 stick unsalted butter, cubed and chilled
3/4 cup chopped crystallized (candied) ginger
Zest of 1 large or 2 small lemons
3/4 cup plus 1 tablespoon heavy cream
Preheat oven to 425 degrees F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse meal with chunks of butter the size of peas. Using a fork, stir in ginger and lemon zest; stir in cream until a dough begins to form.
Transfer to a lightly floured surface and knead until a sticky ball forms. Form the ball into a large disk and cut into 8 wedges, like a pizza. Place wedges on parchment-lined sheet pan and bake for 10 to 12 minutes, until golden brown.
To make honey butter, combine 1/2 stick salted, room temperature butter with 2 tablespoons honey in a small bowl.
Sarah Ashley is a writer and YouTube personality sharing her life and love for all things creative, beauty, and spirit from Hudson Valley, New York. Forever homebody, modern hippie. Stay curious, keep evolving. City girl to country mouse.