Chocolate and ginger scones

Chocolate and Ginger Scones

Holy heck, have I been busy!  The end of the kids’ school year is here, which means there are lots of things going on at school.  I’m a pretty active volunteer and I’ve been spending most of my days there doing one thing or another.  Needless to say, my baking is really suffering!

Should I thank Jim and Sam for asking for baked goods to take to school?  Hmm.  I don’t know about that, but these scones were born from that request, so I guess it wasn’t all bad.  Also on my baking list were lavender scones and my mom’s amazing fudge.  I think I made up for my baking lull in one fell swoop.

I bought some crystallized ginger a couple weeks ago with this recipe in mind, actually.  I’ve never had ginger like this before and I really enjoyed these scones.  The semi-sweet chocolate pairs perfectly with the ginger bits.  They’re a delicious combination.

{one year ago:  two of my favorite summer recipes ~ honey limeade and cucumber fruit salad}

Recipe:  Chocolate and Ginger Scones

(found at Living Tastefully)

2 1/4 c. all-purpose flour

1/3 c. granulated sugar

1 Tbsp. baking powder

1/4 tsp. grated lemon peel

11 Tbsp. unsalted butter, chilled and cut into pieces

3/4 c. + 1 Tbsp. heavy whipping cream

1/2 c. finely diced crystallized ginger

1/2 c. mini semisweet chocolate chips

2 Tbsp. heavy whipping cream, for brushing on top of scones before baking them

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Blend flour, sugar, baking powder, and lemon peel in a food processor.  Add butter and pulse until mixture resembles coarse meal.  Transfer mixture to a large bowl.  Make a well in the center; add the 3/4 c. cream.  Using a fork, stir until just moist.  If the dough seems dry, add the additional 1 Tbsp. of cream.

Mix in the crystallized ginger and chocolate chips.  Gather the dough together and gently knead until smooth, about 8 turns.  Divide the dough in half; pat each portion into a 3/4″ thick round.  Cut each round into 6 wedges and transfer to baking sheet.  Brush tops with remaining cream.

Bake scones until light brown, 15-18 minutes.