The calendar says its autumn – and the weather the last 2 days has proven it to be true!
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!