Ginger Scones

Oh yeah, we made Ginger Scones too! And sat with our lattes and gazed out the window for 10 minutes. These are really fantastic. I hear they're not bad as a hangover cure too :)

GINGER SCONES
400° F for 12-14 minutes

2 cups flour
1/3 cup sugar, plus additional for topping
1 T. baking powder
1 t. ground ginger
pinch of salt
6 T. unsalted butter
2 oz. crystallized ginger, chopped
1 egg
½ cup milk

Mix dry ingredients in a bowl. Cut in butter until the butter is the size of small peas (it is fine to use the food processor for this), then stir in crystallized ginger. Mix egg and milk together. Make a well in the dry ingredients and add the egg and milk mixture. Mix lightly until just combined. Turn out onto a floured board, knead for 30 seconds. Pat/roll into a round, cut into 8 wedges. Place on cookie sheet and sprinkle with additional sugar. Bake until golden brown.

I created this recipe after Mom and I visited Chris in Mill Valley and had something very similar at a café/espresso bar in downtown Mill Valley. I think it was called the Depot, and was located in the old train station. They used a star-shaped cookie cutter on theirs, which was nice because it makes for a lot of crunchy edge on each scone. These are interesting because they’re very delicately flavored – usually ginger comes with cloves and molasses and is very heavy and wintery, but these aren’t.