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These simple scones mirror their main flavor element, ginger: sweet and spicy-hot.
3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped crystallized ginger
1/2 teaspoon curry powder
5 tablespoons sugar
1 stick butter, cut into pieces
1 cup buttermilk, yogurt or sour cream (low-fat is fine)
In a medium-sized mixing bowl, combine the flour, baking powder, baking soda and salt. Add the ginger, mixing to distribute, then the curry and sugar. Cut in the butter till the mixture is crumbly.
Add the buttermilk (or yogurt or sour cream), stirring till the dough just holds together. Transfer the dough to a lightly floured work surface, and pat it into a 10-inch square, about 1/2-inch thick. Cut the dough into 25 small squares, and transfer them to a lightly greased baking sheet.
Bake the scones in a preheated 425°F oven for 20 minutes, or until they're golden. Remove them from the oven and paint them with ginger syrup, if desired. Yield: 25 scones.