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Categories:
flour flour baking powder ground ginger ground cinnamon ground cloves kosher salt cold unsalted butter Creme Fraiche unsulfured molasses honey orange zest turbinado sugar candied ginger egg unsalted butter
Viewed: 76 - Published at: 8 years agoIngredients
- 2 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 stick plus 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup creme fraiche
- 5 tablespoons unsulfured molasses
- 1 tablespoon honey, plus more for serving
- 1 teaspoon finely grated orange zest
- 1/4 cup turbinado sugar, plus more for sprinkling
- 1 cup candied ginger (4 ounces), finely chopped
- 1 large egg, lightly beaten
- Softened unsalted butter, for serving
Method
- Preheat the oven to 400.
- In a food processor, combine the flours, baking powder, ground ginger, cinnamon, cloves and salt; pulse to combine.
- Add the butter and pulse until pea-size crumbs form.
- In a bowl, whisk the creme fraiche with the molasses, the 1 tablespoon of honey, the grated orange zest and the 1/4 cup of sugar.
- Add the molasses mixture to the food processor along with the candied ginger.
- Pulse until the dough just comes together, about 30 seconds.
- Transfer to a lightly floured work surface and pat into a 12-by-4-inch rectangle, about 1 inch thick.
- Divide the scone dough into 4 equal rectangles, then cut each rectangle into 2 triangles.
- Arrange the scones on a parchment paperlined baking sheet and brush generously with the beaten egg.
- Sprinkle with sugar.
- Bake the scones until golden brown and slightly firm, 20 to 25 minutes.
- Serve warm with butter and honey.
