These are a great tasting scone and our guests would ask if they could take any that were leftover for ‘later’.
- 2 cups flour, sifted
- 4 tsp. baking powder
- 1/4 cup sugar
- pinch of salt
- 1/2 cup COLD butter (never margarine)
- 1/3 cup finely chopped preserved ginger
- 2/3 cup milk
- 1 large egg white
- light brown sugar
Preheat oven to 450 degrees.
In a large bowl, sift together the flour, baking powder, sugar and salt. Cut in the butter until crumbly. Add the ginger and milk just until the dough comes together.
On a parchment lined cookie sheet, turn the dough out and pat together into a round. With a knife, score into 8 – 10 wedges. Brush with the whipped egg white and sprinkle with brown sugar.
Bake 12-15 minutes.
Have some butter, napkins and fresh brewed coffee on hand. See what I mean? They have all disappeared.