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1 c all-purpose flour
1 c whole wheat flour
1/3 c packed brown sugar
2 t baking powder
3/4 t ground ginger
1/2 t kosher salt
1/2 t ground cinnamon
1/4 t baking soda
1/4 c cold butter
1/2 c dried currants or raisins
1 T finely chopped crystallized ginger
1 egg, lightly beaten
1/2 c whipping cream
1/4 c mild-flavored molasses
1 egg white, lightly beaten
coarse sugar (optional)

In a large mixing bowl, combine the flours, brown sugar, baking powder, ground ginger, salt, sinnamon, and baking soda. using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of the mixture.

In a small bowl, stir together the egg, whipping cream and molasses; add all at once to flour mixture. Using a fork, stir until ingredients are combined.

Turn dough onto a lightly floured surface. Knead dough for 10-12 strokes or until nearly smooth. Divide dough in half. Lightly pat or roll each dough half into a 5- to 5-1/2" circle, about 3/4" thick. Cut each circle into 6 wedges. Place wedges about 2" apart on a large ungreased baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar if you like.

Bake in a 375º oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean.

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