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.