epicurious5.0
Double Ginger Scones
Crystallized ginger adds spice to this brunch staple. If you can’t find currants, you can substitute raisins in these double ginger scones.
👥 7 Servings👤 Jessie Sheehan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●measuring cup
- ●pan
📝 Preparation Steps
1
Heat the oven to 375°F. Line a baking sheet with parchment paper.
2
To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.
(260 g) all-purpose flour2 cupslarge egg, cold1large egg1
3
Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.
4
To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.
(260 g) all-purpose flour2 cupslarge egg, cold1large egg1
5
Bake for 22 to ⏱️ 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about ⏱️ 5 minutes before serving. Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.
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