These ginger scones took a hot minute to make perfect, but perfect they are. I was hoping to include chopped pears in the mix, inspired by the pear ginger raisin scones at the now-shuttered Once Upon a Tart in SoHo. But the pears made the scones too wet, and when I replaced them with crystallized ginger, a spicy star was born. I scoop these—to portion them—with a big ole portion scoop (we did it this way at Baked), so there’s no fussy kneading on a floured work surface, rolling out, and cutting happening here. If you can’t find currants, or are (weirdly) anti-currant, you can substitute raisins.
This recipe was excerpted from ‘Snackable Bakes’ by Jessie Sheehan. Buy the full book on Amazon. Get more scone recipes, right this way →
Recipe information
Yield
Makes 7 jumbo scones
Ingredients
For the scones
For the egg wash
Preparation
Step 1
Heat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2
To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.
Step 3
Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.
Step 4
To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.
Step 5
Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving.
Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.
Recipe notes
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