Prep 15 mins
Cook 30 mins
From the Williams Sonoma website. Careful: the recipe that's there now is a different one! My sister and I added ginger powder to the original recipe; the amount is flexible.
- 3 cups all-purpose flour
- 1⁄3 cup sugar
- 5 teaspoons baking powder
- 16 tablespoons unsalted butter, chilled and cut into small pieces (16 tbsp=2 sticks)
- 1⁄2 cup crystallized ginger, chopped
- 1 teaspoon ginger powder (at least!)
- 1 egg
- 1⁄2 cup skim milk
- Position a rack in the centre of an oven and preheat to 350°F Line 2 baking sheets with parchment paper.
- In a large bowl, stir together the flour, sugar, baking powder and ginger powder. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles pea-size crumbs. Add the ginger and toss to mix.
- In a small bowl, whisk together the egg and milk until blended and add to the dry ingredients. Using a fork, stir to form large, moist clumps of dough.
- Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into equal-size wedges and place on the prepared baking sheets about 1 inch apart. Bake until the scones are golden, 25-30 minutes.