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by Heather Harris Brady

There’s a place in my town that makes scones with apricot and ginger, and while I like the flavor combo much of the time the scones I buy end up being too dry for my taste. In my view scones should be tender and buttery even before you start to load them up.

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Here I’m using fresh crystallized ginger, a chopped sea salt-almond-dark chocolate bar and a cardamom-oatmeal powder to round out the cream and butter.

Ginger-Dark Chocolate Scones, Makes about eight large or 16 small (3″)

  • 2-1/2 c. regular flour
  • 1/3 c. granulated sugar
  • 2 t. baking powder
  • 4 T. butter
  • 3 green cardamom pods or 1 t. ground cardamom
  • 1/2 c. thick-cut rolled oatmeal
  • 1/2 c. diced crystallized ginger
  • 4 oz. dark chocolate, chopped
  • 3/4 c. heavy cream
  • 1/3 c. milk

Combine the first three ingredients in a mixing bowl and preheat the oven to 375.

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Cut in the butter to coarse crumbs.

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Grind the cardamom pods in your spice grinder, when you have a coarse grind add the oatmeal and grind to a powder.

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If you’re using ground cardamom just grind the oatmeal (you could use a food processor if you don’t have a spice grinder).

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Stir the cream and the milk into the flour mixture. Turn it out onto a floured work surface and knead it quickly four turns.

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Quickly knead in the oatmeal, ginger and chocolate.

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Pat the dough into a circle about 1/2″ thick. You can do one large circle, for large scones or two smaller circles.

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Cut it into eight wedges and put them on a lightly greased cookie sheet.

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Bake about 20 minutes, until puffed and lightly browned.

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Serve warm.

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Store any leftover scones at room temperature lightly covered.

One year ago: Apple Butter Bundt Cake with Browned Butter Glaze

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