I can’t really remember where I got this recipe…in any case it’s a really good one.
Orange-Ginger Cream Scones
Makes 12 large, or 16 medium, or 24 small scones
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, cold and cut into tablespoons
1/2 cup plus 2 Tbsp. heavy cream, divided (can also use whipping cream, it doesn’t matter)
1 large egg
1/4-1/2 cup candied ginger, chopped into small pieces
zest of 1 orange, finely grated
raw sugar, for sprinkling
Whisk the flour, granulated sugar, baking powder and salt together in a large bowl. Using a pastry blender, your hands, or two butter knives, cut the butter into the dry ingredients until the butter is in pea-sized pieces. Add the candied ginger and orange zest. Stir a few times to distribute it through the dry ingredients.
Stir the 1/2 cup heavy cream and egg together in a small bowl with a fork until well blended. Make a well in the center of the dry ingredients. Add the cream/egg mixture all at once. Use a fork or spatula and stir just until the flour is moistened. Use the fork or spatula to push the dough against the side of the bowl a few times to pick up any dry bits of flour.
Turn the dough out onto a lightly floured surface. Form into one 8″ or 2 smaller circles, depending on how large you want your scones. Cut the circle(s) into wedges to get 12 large or 16 medium, or 24 small scones.
Place the scones on a baking sheet lined with parchment paper or a silicone baking mat. Brush the tops with the reserved 2 Tbsp. heavy cream and sprinkle the tops with raw sugar.
Bake at 425 degrees F for about 10-12 minutes, check at around 8 minutes for the small scones. Serve warm or room temperature.
**I like mine with a bit of marmalade or clotted cream.