We’re embracing the cooler temperatures, wearing hoodies, drinking hot chocolate and baking.
Dagmar’s discovered these ginger scones in her new tea party cookbook and it was love at first sight – or taste.
Since the book is written with British measurements – she had to do a few alterations.
And of course we added the chocolate chips – because even the best is better with chocolate! 🙂
Ginger Chocolate Chip Scones
original recipe from The Afternoon Tea Collection
2 tablespoons butter
1/4 cup brown sugar
1 egg yolk
2-1/2 cups all purpose flour
3-3/4 teaspoon baking powder
1-1/4 teaspoon salt
3 teaspoons ginger
1-1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 cup buttermilk
2 tablespoons honey (or corn syrup)
1 cup chocolate chips
Using an electric mixer, beat the butter, brown sugar and egg yolks until light and fluffy.
Sift together the dry ingredients – flour, baking powder, salt, ginger, cinnamon, and cloves.
Mix together the honey and buttermilk.
Add the dry ingredients with the buttermilk and honey to the butter mixture.
Use a fork to mix until you have a soft, sticky dough. Add the chocolate chips and incorporate carefully.
Turn the dough onto a floured surface and knead gently till smooth.
Press dough into a circle about 3/4 inch thick. Either cut into 2 inch rounds or cut it like a pie into a dozen triangles.
Transfer the scones to a greased baking sheet and sprinkle with sugar.
Bake at 425 degrees for about 20 minutes.
We dusted the top with powdered sugar before serving – but a light glaze would be yummy, too!