So far Candied Ginger is my favorite go to add in, I love taking a bite and finding that spicey sweet gooness. And if some is good, more is way way better. If you do it right, you can work in about every form of Ginger. Candied Ginger is the secret ingredient, if you add to any other flavor you really push the flavorss to 11.

VERY Ginger

1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
2 tsps ground ginger

4 tbls butter
1/3 cup candied ginger
1/4 cup milk

Heat oven to 400°F
Combine flour, baking powder, ground ginger, sugar, and salt in bowl and stir to incorporate.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
Add candied ginger and stir to incorporate

Add milk, a tablespoon at a time and stir until the dough comes away from the sides
If the dough is wet it may not need all the milk, a tablespoon of flour can be added if needed.
Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Sprinkle with 1 tbls sugar plus a smidgen of ground ginger before baking
Bake 15 minutes until the top of the dough no longer gives when pressed.
Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.

Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

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