Ginger-Almond Scones


Delicately spiced and not too indulgent Ginger Almond Scones. They freeze beautifully.

1 3/4 cup cups all purpose flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground ginger
3 tbsp. cold, unsalted butter, cut into 6 pieces
1/3 cup (about 2 oz) crystallized ginger, cut into 1/4” dice
1 large egg
1/4 cup plus 2 tbsp. milk
Almond Topping
1 tbsp. egg white (liquify by beating with fork, then measure), room temperature
3/4 cup (about 2 oz.) sliced almonds
1/8 tsp. ground cinnamon
1/3 cup sugar

Preheat oven to 400 F. Line a sheet pan with parchment or a silicone mat.
In the bowl of a food processor fitted with a metal blade, combine flour, sugar, baking powder, salt, and ginger. Pulse to mix.
Add butter and pulse until mixture is mealy, about 10 to 12 times. Add the crystallized ginger.

In a separate bowl, whisk the egg and milk together then add them to the flour mixture. Pulse several times to mix, but not until the mixture forms a ball. Invert the bowl onto a floured work surface. Fold dough over onto itself to get it to come together.

Use a bench scraper or knife to divide the dough into two. Shape each half into 5″ disks. Cut each disc into 6 wedges.
Arrange on pan.

To make the almond topping, combine the egg white and almonds in a small bowl. Mix together so that all the almond pieces are evenly coated with egg white. Stir in the cinnamon and sugar. Top each scone with topping using fingertips to distribute evenly.

Bake the scones until they are well risen, firm to the touch, and the topping is a deep golden brown, about 10-15 minutes. Serve immediately.
Notes: For larger scones, shape all the dough into a single 8″ disc and divide into 8 wedges. Bake an additional 5 minutes or so. Sweet Cream Recipe: Combine 4 oz block room temperature cream cheese and 2 tbsp. sour cream until smooth. Add 2 tbsp. sugar and 1/4 tsp. vanilla extract.