- 8
- 50 mins
- 70 mins
Ingredients
- PULSE:
- 2 3/4 cups all-purpose flour
- 6 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp each baking soda and table salt
- ADD:
- 1 stick cold unsalted butter cubes (8 Tbsp)
- 3/4 cup finely chopped candied ginger
- 1 cup sour cream
- 1 egg, lightly beaten
- COMBINE:
- 4 tsp coarse sugar
- 1/4 tsp ground cinnamon
- BRUSH:
- 1 egg beaten with 1 Tbsp water
Preparation
Step 1
1. Line a baking sheet with parchment paper and lightly flour a work surface.
2. Pulse together flour, granulated sugar, baking powder, 1 tsp cinnamon, baking soda, and salt in a food processor until combined.
3. Add butter; pulse until pieces are pea-sized, then pulse in ginger. Add sour cream and 1 egg; pulse mixture just until dough ball forms.
4. Transfer dough to prepared work surface and shape into a 8-inch round, 1-inch thick. Cut dough into eight wedges; transfer to prepared baking sheet, spaced at least 1-inch apart.
5. Combine coarse sugar and 1/4 tsp cinnamon.
6. Brush tops of scones with egg wash; sprinkle with cinnamon sugar. FREEZE scones, lightly covered, at least 30 minutes or overnight.
7. Preheat oven to 375 degrees.
8. Bake scones until golden and set, about 25 minutes; transfer to a cooling rack and let cool briefly.