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Ginger Scones - the Inn at Little Washington

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“Serve warm with strawberry jam. Perfect with a hot cup of tea. The scones can be frozen.”
READY IN:
29mins
SERVES:
20
YIELD:
20 scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Line two baking sheets with waxed paper.
  3. In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
  4. Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
  5. Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
  6. Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
  7. Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
  8. Remove from the sheets with a spatula and cool on a wire rack.
  9. Serve with strawberry jam (and clotted cream, if you like.).

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