Ginger Scones

• 2 c flour – plus 1/4 c for processing the ginger
• 1/3 c sugar
• 1 T baking powder
• 1/2 tsp Diamond kosher salt
• 1 tsp grated lemon zest (about 1/2 lemon)
• 1 1/2 sticks (6 oz) cold butter, cut into 1-inch cubes
• 4 1/2 oz candied ginger (about 2/3 c)
• 3/4 c cream, plus extra for brushing the tops of the scones (half & half works too)

Adjust the oven rack to the middle position and preheat the oven to 400 degrees.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups flour, sugar, baking powder, and salt, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.  Transfer the mixture to a large bowl.

Chop the ginger into 1/4″ pieces and then mix the 1/4 c flour into it to keep the pieces from clinging to each other.  OR better yet – put the ginger with 1/4 c flour in the food processor and pulse until you get 1/4″ pieces.

Stir the ginger into the flour/butter mixture. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles (I used a 2″ cutter), cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.

Brush the tops with the remaining cream.

Bake for 15 to 20 minutes, rotating the baking sheet halfway through the time to insure they bake evenly.  They are ready when the surface cracks and they are slightly browned.