Molasses Ginger Scones
These rich, gingery scones are delicious plain, but for a real treat, serve them with a bit of jam or lemon curd.
- Yield: Makes 10 to 12
Source: Martha Stewart Living, Holiday 1991
- 2 cups flour
- 2 tablespoons sugar, plus additional for garnish
- 1 tablespoon baking powder
- 1/2 teaspoon ground ginger
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, chilled
- 2 ounces candied ginger, chopped
- 1 large egg
- 3 tablespoons unsulfured molasses
- 1/4 cup heavy cream
- 1 beaten egg, for wash
Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.