These scones are a favorite treat in our house. Made with cream and butter, they are rich and tender with flaky layers. I make them year round with candied ginger, and maybe the occasional bit of lemon zest. When berries or stone fruits are in season, I’ll fold them into the dough.
To celebrate our first glorious Seattle Spring day (after about 220 days without breaking 70°F/21°C) I picked some rhubarb from the garden and threw it in the oven with some sugar and empty vanilla bean pods (they still have a ton of flavor, even after you scrape the seeds out). After 30 minutes the sugar had caramelized, the rhubarb had become tender, and the roasted vanilla bean pods made the whole house smell heavenly.
As with my flaky pie crust, I like to keep my ingredients cold while I assemble the scones. Cold butter and cream ensure that there are pockets of cold fat throughout the dough, which give the finished scones a lovely layered texture.
Mix the dough by hand; it comes together quite easily, and it reduces the risk of over-mixing (over-mixing=tough scones). Once it’s mixed, turn the dough onto a floured surface and flatten the mass slightly with your hands. Use a rolling pin to make a rectangle about 1 inch/2.5cm thick, and fold the dough in thirds as you would a letter.
Divide the dough into two halves, gently pressing them into flattened discs about 2 inches/5cm thick. Cut each circle into 8 triangles. I usually bake one tray of 8, and save the unbaked portion for the next morning.
Brush the unbaked scones with cream prior to sprinkling a bit of raw sugar on top, and you’ll get a lovely layer with a bit of crunch and shine on top of the finished scones.
Ginger Scones with Rhubarb CompotePrint Recipe
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3 cups flour
- 4oz/113g chilled butter, cut into cubes
- 3oz/85g candied (crystallized) ginger, finely diced
- 1 egg
- 10oz/295ml heavy cream, plus a bit for brushing
- turbinado or raw sugar for sprinkling
- 4-6 stalks rhubarb
- 1/2 cup sugar
- 1-2 empty vanilla bean pods, or 1/2 tsp vanilla bean paste
Wash and chop the rhubarb.
Mix the rhubarb with the sugar and vanilla.
Roast for 30-40min at 375°F/190°C, checking periodically to make sure the sugar doesn't burn
When the compote is cooked, discard the vanilla pods and stir the rhubarb and the caramelized sugar together.
While the rhubarb roasts, assemble the scones.
Combine the first seven ingredients.
Combine the cream and the egg.
Add the wet mixture to the dry, and mix with a wooden spoon just until the dough holds together.
Roll the dough and fold into thirds.
Divide the dough into two discs.
Cut each disc into 8 triangles.
Before baking, brush the scones with heavy cream and sprinkle raw sugar on top.
Bake at 375°F/190°C for 15-20 minutes, or until the scones are browning at the edges.
Serve with roasted rhubarb compote, or your favorite scone accompaniments.