Chocolate and Ginger Scones


Happy Post-Exams, everyone! Now that the first semester is over, we can actually post on the blog again! Rejoice!

On this lovely, warm January Saturday, Caty and I decided to incorporate both ginger and chocolate into a batch of sweet milk scones from The Best Recipe. Unfortunately, there was a small –shall we say– miscommunication regarding baking soda in the first batch, so we were forced to whip up a few more after discovering our light and fluffy scones were not, as promised, light and fluffy, but instead lay flat and dense on the cooking sheet like flaky, unappetizing little hockey pucks. Yum.

No matter. The correct recipe brought us some simply delicious scones, which are well worth making. But I suggest learning from our mistakes. Add baking soda the first time. It’ll save you a bit of frustration.

The zingy ginger combined with slivers of chocolate dot these scones, adding an interesting flavor perfect for a winter brunch. Enjoy.

Chocolate and Ginger Scones
Adapted from The Best Recipe

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons sugar (optional)
4 tablespoons cold unsalted butter, cut into 1/2 inch pieces
1/2 cup chopped crystallized ginger
3 ounces bittersweet chocolate, coarsely chopped
3/4 cup whole milk

  1. Preheat oven to 450 and position a rack in the middle of the oven
  2. Whisk flour, cream of tartar, baking soda, salt and sugar in a large bowl. Add ginger and chocolate. With fingertips or a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
  3. Make a well in the center and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. Turn dough onto a well-floured surface.
  4. Roll the dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter (alternatively, you can use the rim of a glass) to shape the dough into small rounds.
  5. Place the dough rounds 1 1/2 inches apart on a greased or parchment-lined baking sheet. Bake until lightly browned, about 10 to 12 minutes and serve immediately.

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