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“In ‘Tate’s Bake Shop Cookbook’ by Kathleen King”
READY IN:
50mins
YIELD:
13 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Lightly grease one cookie sheet or line with Silpat.
  3. In a food processor, combine the flour, sugar, baking powder, cinnamon, ground ginger, cloves, and salt.
  4. Add the butter and process until the mixture resembles coarse meal.
  5. Add the crystallized ginger and pulse once or twice to combine the ingredients.
  6. Mix the half-and-half, egg and vanilla in a separate bowl.
  7. Add it to the flour mixture and process it until the ingredients are just combined.
  8. Turn the dough out onto a lightly floured surface.
  9. Roll it out to a 1-inch thickness and cut it to the desired size (Ms King uses 2-inch round cutter).
  10. Place the scones 2 inches apart on the prepared cookie sheet.
  11. Brush them with an egg wash made by beating one egg with 1 tablespoon water.
  12. Sprinkle them with turbinado sugar.
  13. Bake for 20 minutes or until they are golden brown around the edges; serve warm.

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