Ginger Scones

These are a great tasting scone and our guests would ask if they could take any that were leftover for ‘later’.

 

  • 2 cups flour, sifted
  • 4 tsp. baking powder
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 cup COLD butter (never margarine)
  • 1/3 cup finely chopped preserved ginger
  • 2/3 cup milk
  • 1 large egg white
  • light brown sugar

Preheat oven to 450 degrees.

In a large bowl, sift together the flour, baking powder,  sugar and salt.  Cut in the butter until crumbly.  Add the ginger and milk just until the dough comes together.

On a parchment lined cookie sheet, turn the dough out and pat together into a round.  With a knife, score into 8 – 10 wedges. Brush with the whipped egg white and sprinkle with brown sugar.

Bake 12-15 minutes.

 

Have some butter, napkins and fresh brewed coffee on hand.  See what I mean? They have all disappeared.

 

 

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