Cherry-Ginger Scones

By stancec44

Kim Boyce of Bakeshop for Ristretto Roasters in Portland, OR

For her traditional scone, Kim Boyce, author of Good to the Grain, uses rye flour for its mild, maltlike overtones, which lend greater depth without overpowering the cream. Coffee Pairing: A fruity pour-over brew, like Ristretto's Cowboy Blend: Its notes of orange and caramel play off the scone's tart cherries.
Buy sliced crystallized ginger (not the finely chopped stuff found in jars in the spice section) and cut it up yourself. It's better priced, and the flavor is far superior.

Ingredients

• ingredient info:
• 2 cups all-purpose flour plus more for surface
• 1 1/2 cups light rye flour
• 3/4 cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup coarsely chopped thawed and drained frozen pitted cherries
• 1 cup coarsely chopped crystallized ginger
• 1 cup plus 2 tablespoons heavy cream
• 3/4 cup buttermilk
• 2 tablespoons finely grated lemon zest
• Light rye flour can be found at some supermarkets and at natural foods stores.

Preparation

Step 1

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Arrange racks in upper and lower thirds of oven and preheat to 350°. Line 2 large baking sheets with parchment paper. Whisk both flours, 3/4 cup sugar, baking powder, and salt in a large bowl. Add cherries and ginger and toss to coat. Combine 1 cup cream, buttermilk, and zest in a medium bowl. Pour cream mixture into dry ingredients; stir until partially combined.
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Scrape mixture onto a lightly floured surface. Knead with lightly floured hands until dough forms, 4–6 turns (dough will be slightly sticky). Form into a 10x5 1/2x1-inch rectangle. Cut lengthwise in half. Cut each half into 4 squares. Cut each square in half diagonally for 16 triangles. Transfer to prepared baking sheets, spacing apart. Brush tops of scones with 2 Tbsp. cream; sprinkle with 1 Tbsp. sugar.
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Bake scones, rotating sheets halfway through, until tops are golden brown and give just slightly in the center when pressed, 30–35 minutes. Let cool on sheet on a wire rack. DO AHEAD: Can be made 8 hours ahead. Store airtight at room temperature.