Ginger Scones

Ginger Scones

Author: 
Nancy Silverton, pastry chef/co-owner La Brea Bakery and Campanile Restaurant, Los Angeles
Prep Time: 
45 minutes
Cook Time: 
30 minutes
Yield: 
2 dozen
Ingredients: 

5-1/2 cups pastry flour
3/4 cup sugar
2 tablespoons plus 2 teaspoons baking powder
Pinch of salt
3/4 pound Plugrá® European-Style Butter, unsalted
2-1/2 cups cream
2 cups candied ginger, chopped into small pieces
2 tablespoons sugar
1/2 teaspoon cinnamon

Directions: 

1. Preheat oven to 325°F.
2. In a food processor, combine dry ingredients and Plugrá Butter, and mix until all ingredients are incorporated.
3. Mix in the cream by hand and stir in the candied ginger.
4. Pat out the dough onto a floured surface, about 1/2 inch thick. Cut out circles to desired size with a cookie cutter or the edge of a glass.
5. Mix the sugar and cinnamon together. Brush each scone with cream and sprinkle with cinnamon sugar.
6. Place 2 inches apart on a greased cookie sheet. Bake for 25-30 minutes.