From the December 2014 issue.
Yields 10-12 scones.
2 cups self-rising flour (plus more for dusting)
¼ cup sugar
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
6 oz. candied ginger, chopped
1½ cups heavy cream (plus a little extra for brushing the tops before baking) 1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, salt, cinnamon and ground ginger until they are well blended.
3. Add in the chopped candied ginger and slowly fold in the heavy cream until a sticky ball of dough forms.
4. Sprinkle a work surface liberally with flour and turn the dough out onto it.
5. Divide the dough in half and gently roll the dough out into 2 circles that are each one inch thick.
6. Use a sharp knife to cut the dough into wedges or use a biscuit cutter to cut them into circles.
7. Place the pieces of dough on the lined baking sheet. Brush the tops with the remaining cream.
8. Bake the scones 12 to 14 minutes or until golden. Serve warm.
¼ cup sugar
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
6 oz. candied ginger, chopped
1½ cups heavy cream (plus a little extra for brushing the tops before baking) 1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, salt, cinnamon and ground ginger until they are well blended.
3. Add in the chopped candied ginger and slowly fold in the heavy cream until a sticky ball of dough forms.
4. Sprinkle a work surface liberally with flour and turn the dough out onto it.
5. Divide the dough in half and gently roll the dough out into 2 circles that are each one inch thick.
6. Use a sharp knife to cut the dough into wedges or use a biscuit cutter to cut them into circles.
7. Place the pieces of dough on the lined baking sheet. Brush the tops with the remaining cream.
8. Bake the scones 12 to 14 minutes or until golden. Serve warm.
