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Ginger Scones – the Inn at Little Washington
At a Glance
- Prep
- 15 minutes
- Cook
- 9 minutes
- Total
- 29 min
- Servings
- 20.00 scones, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 20. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Ginger Scones - the Inn at Little Washington brings together 2 1/2 cups all-purpose flour, 5 teaspoons baking powder, 5 tablespoons sugar in a practical dish for home cooking. It takes about 29 min to prepare and cook. It makes approximately 20 servings.
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Ingredients
- 2 1/2 cups all-purpose flour
- 5 teaspoons baking powder
- 5 tablespoons sugar
- 3 tablespoons cold butter, diced
- 1/2 cup milk
- 1/2 cup cream, divided
- 1 egg yolk
- 1/2 cup minced candied ginger
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Instructions
Preheat oven to 375°F.
Line two baking sheets with waxed paper.
In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
Remove from the sheets with a spatula and cool on a wire rack.
Serve with strawberry jam (and clotted cream, if you like.).
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