Candied Ginger Scones

Teaism, a restaurant in Washington, D.C., offers much more than tea.  They do sell a wide variety of teas and baked goods, but they also serve savory dishes that I have enjoyed at many lunches.  They make a delicious bento box, and a very tasty Japanese ochazuke soup, which is made with brown rice, green tea, napa cabbage, cilantro, and a hit of wasabi.  It is very satisfying on a cold day.  

Among the baked goods, though, are some of my favorites.  They make an incredible salty oat cookie and I love their ginger scones.  The scones are made with sweet and spicy bits of candied ginger and are perfect with a cup of tea or a mug of coffee.  I finally recreated them recently at home and thought I would share them with you this week because they would be perfect for a Mother's Day brunch. 

I used some white whole wheat flour to add a bit more substance, but you could substitute more white flour if you can't get it easily.  The scones were deliciously sweet and tangy with a bit of a kick from the ginger.  A sprinkle of sugar on the top added an extra layer of sweetness and texture.

I hope that someday I will figure out how to make the perfect salty oat cookie and replicate that ochazuke soup, but in the meantime, I'll tide myself over with these scones.

Candied Ginger Scones

Makes 12 scones
30 minutes preparation
15 minutes baking time

1/4 cup granulated sugar
1 cup unbleached white flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped candied ginger
2 large eggs, divided
4 tablespoons (1/4 cup) butter, melted
1/3 cup heavy cream
2 tablespoons large grain sugar, such as turbinado

Preheat oven to 400 degrees.  Lightly oil a baking sheet.

In a large bowl, sift together the sugar, flours, baking powder, and salt.  Stir the ginger into the flour mixture.  In a small bowl, lightly whisk the eggs.  Reserve 1 tablespoon of the egg in a separate bowl or cup. 

Make a well in the flour mixture, and add the eggs, butter and cream.  Gently stir the batter until it is evenly moist.  The batter will be soft and sticky.  Turn the batter onto a lightly floured surface and shape it into a large circle, about 10 inches in diameter.  Using a sharp kinfe, cut the circle into 12 even wedges.  Brush the scones with the reserved tablespoon of egg and sprinkle it with the turbinado sugar.

Arrange the scones on a baking sheet and bake for approximately 15 minutes, until the scones are lightly browned.

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Comments

[laura]

ginger is the best. these look great.

[cherrypatter]

and i just tried making them using 100% all purpose flour and they worked out great even if they might not have been as healthy. and just a small note that there is a teeny tiny typo at the end of your recipe (approximately). sadly our kids didn't like them even though i felt it was just a hint of ginger!

[Margy]

Sorry your kids didn't like them. But I think if that's the case, go wild with the ginger next time, since they won't eat them anyway! Thanks for catching the typo.