Crystallized Ginger Scones

Crystallized Ginger Scones

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon ground cinnamon
• 1⁄ 2 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, cut into 1⁄ 2-inch dice, chilled
• 1⁄ 2 cup (1⁄4-inch dice) crystallized ginger
• 1 cup half-and-half, plus more for glazing the scones
• 1 tablespoon pearl or decorating sugar

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 425°F. 
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Sift the flour, sugar, baking powder, cinnamon, and salt into a large bowl.
4. Add the butter. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. 
5. Stir in the crystallized ginger. Make a well in the center and pour in the half-and-half. 
6. Stir just  until combined—the dough will look rough. 
7. Knead a few times in the bowl to smooth out the dough a little. Do not overwork the dough.
8. Turn the dough onto a very lightly floured board. Pat into an 81⁄2-inch diameter round about 3⁄4-inch thick. 
9. Using a sharp knife, cut into eight equal wedges. 
10. Lightly brush the top of the round with half-and-half and sprinkle with the pearl sugar. 
11. Gently lift each scone onto the baking sheet, placing them about 1 inch apart.
12. Bake until golden brown, 12 to 15 minutes. 
13. Cool for a few minutes on the baking sheet, then serve warm.