Old Granite Inn Ginger Scones
This recipe is adapted from the Old Granite Inn in Rockland, Maine, where co-owner Ed Hantz serves biscuity, lightly spiced ginger scones for breakfast.
By Yankee Magazine|Dec 22 2016|
Ginger Scones
Photo Credit: Heath RobbinsThis ginger scones recipe is adapted from the Old Granite Inn in Rockland, Maine, where co-owner Ed Hantz serves biscuity, lightly spiced ginger scones for breakfast.
Yield:
8 scones
Total Time:
30 minutesIngredients
Zest of 1 orange
1/4 cup crystallized ginger
1-1/2 cups all-purpose flour, divided, plus extra for work surface
1/2 cup whole-wheat flour
1/2 cup powdered sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch pieces
3/4 cup cream, divided
3 teaspoons vanilla, divided
1 large egg
1 teaspoon vanilla
1/4 cup (approx.) raw sugar
Instructions
Preheat oven to 400˚. In the bowl of a food processor, pulse together 1/2 cup all-purpose flour, orange zest, and ginger until evenly mixed. Add remaining all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and butter. Process until mixture has the consistency of coarse meal. Transfer to a mixing bowl and set aside.
In a separate bowl, lightly beat 1/2 cup cream, vanilla, and egg. Combine with flour/butter mixture and stir; mixture will be crumbly. Turn dough out on a lightly floured surface. Form into a ball and knead just until dough sticks together; don’t overwork.
Transfer to a baking sheet and pat out into a circular disc about 1-1/2 inches high. Cut disk into 8 wedges; don’t separate them. Brush with remaining cream and sprinkle with raw sugar.
Bake until scones are golden brown and an inserted knife comes out clean, 18—20 minutes.
Made these this morning for my house guests … universally enjoyed! Next time I’d use a piece of parchment paper to bake them on as they stuck to the non-stick pan.
I added 1/2 teaspoon ground ginger and 1 teaspoon grated fresh ginger. After chopping the crystallized ginger in the food processor, I used the stand mixer to bring together the dry and wet ingredients. Dough was very easy to work with and the final result was spectacular! I highly recommend these, even for beginners.
You don’t need 1/4 cup cream to brush onto wedges. Can use much less. I followed the recipe this time, and it was very good, but I’ll use more zest and ginger next time.
I have never made scones and found this recipe in an old magazine. If you love scones this is a keeper. I did add 1/2 teaspoon ginger and used parchment paper. If you have the big granular sugar like baker’s use it would look nicer.
These scones were wonderful. I served them with Stonewall Kitchen’s Fig and Ginger Jam. Yum!
This recipe is very wet so at the knead process about 1/2 more flour. My secret ingredients is on drop each of DoTERRA CPTG ESSENTIAL OIL. one drop each, Wild Orange & Ginger. Used less cream got brushing too and sprinkle unrefined sugar for nice texture. Serve with Orange Marmalade. Easy and quck recipe.