You Won’t Believe How Much Ginger Is In This Scone
You all know by now that I have a thing for ginger.
Big time.
So when I spied this recipe for “Ginger Scones” in the Los Angeles Times’ food section last year, it was only a matter of time before I made these lovelies.
They tempted me with their 1 cup of diced crystallized ginger, and their 1/2 pound — yes, you read that correctly — of fresh ginger.
Just how much fresh ginger is that exactly? See that pile below? All of that — yes, indeedie — went into making a mere 10 scones.
Don’t let that scare you. It may seem like a lot of ginger, but I promise that your throat will not be ablaze. This is no four-alarm bowl of chili. This is far more nuanced and measured. It’s subtle heat that merely tickles.
The recipe comes from Chef Hans Rockenwagner, who bakes these scones at his Rockenwagner Bakery in Los Angeles and 3 Square Cafe + Bakery in Venice.
The scones bake up crisp on the outside. The interiors are not crumbly like traditional scones, but more tender, moist and cakey in texture. Bite into one, and you get the sugary-tingling hits of candied ginger immediately, followed by a warm, soothing, noticeable yet surprisingly moderated burn of fresh ginger at the every end.
As with all muffin and scone recipes, take care not to overwork the dough or else you’ll end up with tough baked goods. Mix gently just until everything is combined, then stop. Remove your wooden spoon, put it down, don’t touch it. Divide the dough into 10 balls, place them on baking pans, brush with heavy cream, bake in oven, and wait.
Wait for a warm, wonderful treat that will satisfy any ginger craving. Even mine.
Ginger Scones
(makes 10)
4 cups all-purpose flour
1/4 cup granulated sugar
3 1/2 teaspoons baking powder
1 3/4 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter, cold, cut into small pieces
1 cup diced crystallized ginger, cut into 1/4-inch dice
1/2 pound fresh ginger (about eight 2-inch pieces), peeled and pureed, about 1 cup
2 eggs at room temperature
1 cup heavy cream, divided use
Heat the oven to 325 degrees. In a large bowl with a whisk, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or fork until mixture resembles coarse meal. Stir in crystallized ginger and pureed ginger until well combined.
In a small bowl, whisk together eggs and three-quarters cup of heavy cream. Stir cream mixture into combined ingredients just until a soft dough forms, being careful not to overmix.
Divide dough into 10 even portions and roll each into a ball. Place scones on a parchment-lined baking pan and brush tops with remaining heavy cream. Bake scones for 20 to 25 minutes, until they are golden.
From an adapted Hans Rockenwagner recipe published Oct. 8, 2008 in the Los Angeles Times
More Ginger: Chewy Chocolate Gingerbread Cookies
More Scones: Apricot Flaky Scones
WHEW those scones definitely sound “ginger-y,” haha – but still delicious 🙂
Those scones must taste wonderful! I love crystallized ginger!
Cheers,
Rosa
When I saw this in the Los Angeles Times Food Section, I thought it was a typo! I’m going to have to run to the Korean market and pick up a ton of ginger. These look great!
Wow, that’s a lot of ginger! but, I’m a fan as well, so I may have to try these. Interesting to puree it raw–I’ve never done that before.
I love ginger scones. Bakesale Betty’s makes one that sounds very similar to this recipe, crispy outside, tender inside. I like my scones like that, and also looking huge like yours! 🙂
WOW, that’s a lot of ginger!!! haha! Can’t even believe it. They have to have quite a kick.
I can’t wait to try the recipe! Do you puree in a blender or a food processor?
Hi Foodhoe: I used a food processor to puree the fresh ginger. If you have a powerful blender, that would probably work, as well.
Very gingery! I would totally love these scones too! I need to make them for sure!
My brother loves ginger and spent a looong time experimenting with ginger to come up with the perfect gingery gingersnap cookie. I’ll have to surprise him with these scones the next time that we are together! Bet they are awesome with a little whipped cream on the side.
[drool]
We seem to share a love of ginger! I’m SO making these.
Hold everything! That recipe caught my eye too, and I still haven’t made it. I was more afraid of the full cup of crystallized ginger than the fresh ginger. I like fresh better. I’m going to have to try these. They look great!
What kind of flour? I used all-purpose white and they just don’t taste the same as Rockenwagners.
Jennifer: The recipe just calls for all-purpose flour, so I’m not sure what to tell you about that otherwise. It could be that the bakery uses a particular brand of flour, which was not noted in the recipe.