Ginger-Walnut Scones
Serves: 9
 
Ingredients
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon packed orange zest
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 5 tablespoons cold unsalted butter, cubed
  • ¼ cup finely chopped toasted walnuts
  • ¼ cup finely chopped crystallized ginger
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 tablespoons clover honey
  • Garnish: white sparkling sugar
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, orange zest, salt, and ground ginger. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add walnuts and crystallized ginger, stirring until combined.
  3. In a small bowl, whisk together ½ cup cold cream and honey. Add cream mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms. (If mixture seems too dry, add more cream, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and knead gently 5 to 7 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 9 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Garnish tops with sparkling sugar, if desired.
  5. Bake until edges of scones are lightly golden and a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ginger-walnut-scones/