Ginger Scones with Almond Topping
Crisp scones studded with crystallized ginger and finished with a crunchy almond streusel, offering a distinctive flavor.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
3-1/2 cups
sugar
3/4 cup
baking powder
1 tablespoon
salt
1/2 teaspoon
ground ginger
1 teaspoon
cold unsalted butter (cut into 12 pieces)
6 tablespoons (3/4 stick)
crystallized ginger (cut into 1/4-inch (6-mm) dice)
3/4 cup (about 4 ounces/100 grams)
large eggs
2
milk
1/2 cup
egg white (liquefy egg white by beating with a fork, then measure)
1 tablespoon
blanched sliced almonds
1/2 cup (about 2 ounces/50 grams)
ground cinnamon
1/2 teaspoon
sugar (for almond topping)
3/4 cup
Instructions
1
Preheat the oven
Set a rack in the middle level of the oven and preheat to 400ºF (200ºC).
2
Combine the dry ingredients
Combine the flour, sugar, baking powder, salt, and ginger in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
3
Add the butter and ginger
Add the butter and pulse until the mixture is thoroughly incorporated and mealy, 10 to 12 times. Add the crystallized ginger.
4
Add the liquid
In a separate bowl, whisk the eggs and milk together and then add them to the flour mixture. Pulse several times to mix, but not until the mixture forms a ball.
5
Shape the dough
Invert the bowl over a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.
6
Divide the dough
Use a bench scraper or a knife to divide the dough into 3 equal pieces. Pat each piece into a disk 5 or 6 inches (12- to 15 cm) in diameter. Use a floured bench scraper or a knife to cut each disk into 6 wedges.
7
Arrange on a baking pan
Arrange the scones on the prepared pan, keeping them about 1-1/2 inches (4 cm) apart all around.
8
Make the almond topping
To make the almond topping, combine the egg white and almonds in a small mixing bowl and use a rubber spatula to stir them together so that all the almond pieces are evenly coated with the egg white. Stir in the cinnamon and sugar. Top each scone with about 2 teaspoons of the topping by placing the topping on the scone, then using your fingertips to spread it evenly all over.
9
Bake
Bake the scones until they are well risen, firm to the touch, and the topping is a deep golden color, about 15 minutes.
10
Serve
Arrange the scones on a platter to serve. If possible, serve them immediately after they are baked.
