These scones are one of my favorite things to bake and they were actually one of the first items that I sold to local cafes when I was starting Megpies.
I'm making these for Mother's Day this weekend, but they're great any time!
TRIPLE GINGER SCONES
Makes 12-16 scones
4 cups flour
2 tablespoons baking powder
¾ cup sugar
½ teaspoon salt (heaped)
1 teaspoon grated fresh ginger
1 cup diced candied ginger
1 teaspoon ground ginger
2 ¼-2 ½ cups heavy cream
Preheat oven to 375 degrees.
Combine flour, baking powder, sugar and salt in a medium sized mixing bowl. Mix together until there are no lumps.
Add the three types of ginger and stir to combine.
Add heavy cream 1/2 cup at a time until the dough comes together and forms a ball - not so wet that the dough is soggy. If it gets a too wet you can add a bit more flour to fix it.
Form into two even balls of dough and flatten to about 3/4 - 1" thick discs.
Cut discs in desired shapes. I form them into 8 even triangles.
(The scones can be frozen at this point and stored for up to 6 months. Pop a few out each weekend for fresh scones!)
Use the leftover cream to brush the tops of the scones and sprinkle raw sugar or sanding sugar on top to add a bit of crunch to the crust.
Separate on to baking sheets covered in parchment paper and bake at 375 degrees for 20 minutes until golden brown. Oven temps and times vary so check them at 15 min and again at 20 to be sure. You may need more or less time depending on your oven.