Ginger Scones - the Inn at Little Washington

Serve warm with strawberry jam. Perfect with a hot cup of tea. The scones can be frozen.

• Ready In: 29 mins
• Serves: 20
• Yields: 20 scones

Ingredients

• 2 1⁄2 cups all-purpose flour
• 5  teaspoons baking powder
• 5  tablespoons sugar
• 3  tablespoons  cold butter, diced
• 1⁄2 cup milk
• 1⁄2 cup  cream, divided
• 1  egg yolk
• 1⁄2 cup  minced candied ginger

Directions

1. Preheat oven to 375°F.
2. Line two baking sheets with waxed paper.
3. In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
4. Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
5. Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
6. Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
7. Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
8. Remove from the sheets with a spatula and cool on a wire rack.
9. Serve with strawberry jam (and clotted cream, if you like.).