Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup packed brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 cup cold butter
- 1/2 cup dried currants or raisins
- 1 tablespoon finely chopped crystallized ginger
- 1 egg, lightly beaten
- 1/2 cup whipping cream
- 1/4 cup mild-flavored molasses
- 1 egg white, lightly beaten
- 1/2 teaspoon water
- coarse sugar optional
Preparation
Step 1
Combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of the mixture.
In a small bowl, stir together the egg, whipping cream and molasses; add all at once to flour mixture. Using a fork, stir until ingredients are combined.
Turn dough onto a lightly floured surface. Knead dough onto a lightly floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Divide dough in half. Lightly pat or roll each dough half into a 5 to 5-1/2 inch circle, about ¾ inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on a large ungreased baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar.
Bake in a 375 degree oven 12 to 15 minutes or until wood toothpick inserted into a crack on top of scones comes out clean. Serve warm or at room temperature. Makes 12 scones.
Make ahead tip: Cool scones completely and wrap in a single layer in foil; place in a freezer bag. Freeze for up to 1 month. To serve, remove from freezer bag. Place frozen, foil wrapped scones in a 300 degree oven and heat for 20 minutes or until warm (12 minutes if thawed).
210 calories, 8 g fat, 42 mg chol, 214 mg sodium, 32 g carbo, 2 g fiber, 4 g pro.