My mom loved scones. L-O-V-E loved scones. We took a trip to England once…just the two of us, she drove (terribly, I might add), I navigated, and we drove all the way across England, took a ferry, drove across Ireland, swung around and drove back again. We laughed the whole way, when we weren’t knocking side mirrors off of cars. (Hey! Those streets are narrow!) One of the very best meals we had was when we stopped to have afternoon cream tea. Cream tea was a pot of tea, two scones, jam and sweet clotted cream. Let’s be honest, the scones were just a vehicle for all the clotted cream. I would have just spooned it straight into my mouth if I weren’t being so polite. Whenever I think about scones, I think of that little cafe in Stratford-Upon-Avon and one of the best scones I’ve ever had. We were in heaven.
She loved them so much that she wanted immediate access to the recipe without taking the additional time to flip through the pages. Even better, it was her very own recipe that she was referencing. I am happy to share it with all of you.
Put all dry ingredients into a large bowl. My mom had ginger as an ingredient, and since it was included in the bowl with the other dry ingredients, I can only assume she used powdered ginger. I had fresh ginger on hand, so instead of using the powdered, I grated the fresh ginger and set it aside to add along with the orange peel.
Once your dry ingredients have been stirred up a bit, cut up one stick of butter and using a handheld pastry blender, work it into the dry ingredients. Once the butter is blended into small bits, add fresh ginger (unless you have used powdered) and orange peel.
Using a fork, mix one egg into the buttermilk and stir into the flour mixture until just blended. Do not over mix. The dough is going to be very sticky and kind of wet. This is why you want to heavily flour the surface you will turn the dough on to. I also floured my hands and I still had dough sticking to them, but I kept on using flour. The scones didn’t seem to mind. Once I kneaded the dough a couple of times, I shaped it into a circle and estimated what 5/8 of an inch looked like. ???
I carefully placed the two circles onto a silicone baking sheet and cut shallow lines across the top of each circle, making 6 pieces of pie….er…..scone. Sprinkle sugar across the top and toss into a 425 degree oven for 14 minutes.
and then I laughed, because, apparently, I’m hilarious.
These were only slightly sweet, like a good scone should be, and the orange and ginger were so bright and happy in the buttery bready goodness that I gobbled one up without additional butter or honey. But let me tell you this, when you pull those delicious triangles of golden goodness out of the oven, have butter and honey at the ready and then just lay right down on the floor, because it’s going to knock you over. You might as well beat it to the punch.
Golden Ginger Scones
- 2 c. flour
- 1/4 c. plus 2 T. sugar, divided
- 2 1/2 tsp. baking powder
- 2 tsp. ginger
- 1/2 tsp. each of baking soda and salt
- 2 T. grated orange peel
- 1 egg
- 3/4 c. buttermilk
- Butter or margarine (1 stick plus*)
- Honey* (optional)
- In large bowl stir together flour, 1/4 cup sugar, baking powder, ginger, soda, and salt.
- With 2 knives or pastry blender cut in 1/2 cup butter until particles are fine.
- Stir in orange peel.
- With fork beat together egg and buttermilk; add to flour mixture and toss with fork to mix thoroughly.
- Divide into 2 parts.
- Turn each onto heavily floured surface.
- Knead lightly with floured hands, pat in circle 5/8 inches thick and with floured knife cut into 6 wedges.
- Sprinkle each wedge with 1/2 teaspoon of remaining sugar.
- Bake at 425 degrees about 14 minutes.
- Split open; *spread with butter and honey.