Ginger Scones

By bakers_delight85

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed dark or light brown sugar
• 1 Tbsp. baking powder
• 1 tsp. cinnamon
• 3/4 tsp. ground ginger
• 1/8 tsp. cloves
• 1/8 tsp. salt
• 6 Tbsp. salted butter, chilled and cut into small pieces
• 1/4 cup chopped crystallized ginger
• 1/4 cup half-and-half
• 1 large egg
• 1 tsp. vanilla
• 1 large egg
• 2 Tbsp. turbinado sugar (for topping)

Details

Servings 13

Preparation

Step 1

Preheat the oven to 375 degrees. Lightly grease one cookie sheet or line them with Silpat.
In a food processor, combine the flour, sugar, baking powder, cinnamon, ground ginger, cloves and salt.
Add the butter and process until the mixture resembles coarse meal. Add the crystallized ginger and pulse once or twice to combine the ingredients.
Mix the half-and-half, egg and vanilla in a separate bowl.
Add it to the flour mixture and process it until the ingredients are just combined.
Turn the dough out onto a lightly floured surface. Roll it out to a 1-inch thickness and cut it to the desired size. (I like scones small, so I use a 2-inch round cutter.)
Place the scones 2 inches apart on the prepared cookie sheet. Brush them with an egg wash made by beating one egg with 1 Tbsp. of water. Sprinkle them with turbinado sugar.
Bake them for 20 minutes or until they are golden brown around the edges. Serve them warm.