Cinnamon-Sour Cream Scones with Candied Ginger

By OralW

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

Details

Servings 8
Preparation time 50mins
Cooking time 70mins

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.