I have been looking forward to making these scones for a while -- sweet vanilla combined with peppery crystallized ginger wrapped up in a scone -- yum! Well, actually I wouldn't know. I normally eat a small piece of Chris' goody -- but I was in class today and didn't get to steal any from him.
Mira thought the scones tasted a bit like BBQ, which was kind of confusing until I realized they had been baked shortly after the Blueberry Disaster (Pie) which included a large glop of blueberry/crust mess burning on the bottom of the oven. I think the scones got a bit smoked... hopefully it didn't effect the flavor that much.
Chris liked them, and Candy and Mira seemed to be fans. Guess I'll just have to make them again so that I can try a piece. Bummer.
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup sugar
1/3 cup butter, chilled and cut into 6 or 8 pieces
2 tsp good vanilla extract or vanilla paste
1/2-2/3 cup milk
3-4 tbsp chopped candied ginger
Preheat oven to 400F.
In a large bowl, combine flour, baking powder, salt and sugar.
Add the butter to the flour mixture and rub it in with your fingertips, making crumbs. Keep working the flour until the butter seems fairly evenly distributed, with a few larger bits, but none larger than a pea.
Stir in 1/2 cup milk and the candied ginger pieces. Add the remaining milk 1 tbsp at a time until the dough comes together into a ball. It should not be too sticky.
Knead dough gently into a ball on a lightly floured surface, then press it out into a 1/2-3/4 inch thick disc. Use a 2-inch round cutter to cut scones and place on a parchment-lined baking sheet.
Press dough gently back together and make another pass with the cutter.
Bake for about 14-15 minutes at 400F. Until light golden brown. The bottoms should be dark brown.
Cool on a wire rack, or eat warm.
Makes 12 small scones