Granny Smith & Ginger Scones
Serves: approximately 12
 
Ingredients
  • 3 cups all-purpose flour
  • 1⁄4 cup granulated sugar, divided
  • 4 teaspoons baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 cup cold unsalted butter, cubed
  • 1 cup cold whole buttermilk
  • 1⁄2 cup chopped Baked Apple (recipe follows)
  • 1⁄4 cup lightly packed minced crystalized ginger
  • 1 teaspoon fresh lemon zest
  • 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Using a fork, stir in buttermilk, Baked Apple, ginger, and lemon zest just until a dough begins to come together. Using hands, gently bring dough together in bowl.
  3. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
  4. Brush tops of scones with beaten egg and sprinkle with remaining 1 tablespoon sugar.
  5. Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/granny-smith-ginger-scones/