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.
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.