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Ginger scones

Time 45 minutes
Yields Serves 10
Ginger scones
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 325 degrees. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and pureed ginger until well combined.

2

In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to overmix.

3

Divide the dough into 10 even portions and roll each into a ball. Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden.

Adapted from Hans Rockenwagner.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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