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.
Adapted from a recipe by Kim Boyce of Bakeshop for Ristretto Roasters in Portland, OR
- ingredient info:
- 2 cupsall-purpose flour plus more for surface
- 1 1/2 cupslight rye flour
- 3/4 cupplus 1 tablespoon sugar
- 1 tablespoonbaking powder
- 1 teaspoonkosher salt
- 3/4 cupcoarsely chopped thawed and drained frozen pitted cherries
- 1 cupcoarsely chopped crystallized ginger
- 1 cupplus 2 tablespoons heavy cream
- 3/4 cupbuttermilk
- 2 tablespoonsfinely grated lemon zest
- Light rye flour can be found at some supermarkets and at natural foods stores.
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.
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.
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.