Scones are a welcome treat and you know, I don't think I've ever actually made them before! Our challenge this month was to make a yeasted biscuit or scone, a rather unusual option as they are both usually just made with baking powder or baking soda. Due to continuing shortages of yeast, our host at Palatable Pastime did relax the requirement for yeast. Fortunately for me, I have plenty of yeast and was happy to try out a recipe purported to give a lighter and more tender texture than the usual quick bread scone.
The nice thing about this recipe is that is it a freeze and bake process, which means you can bake just the amount of scones that will be eaten and save the rest in the freezer for later. Scones are of course best on the day they are made, though they can be held for a day or two, tightly covered. I love ginger and used both crystallized ginger chips as well as larger chunks of crystallized ginger that I chopped into little bits. The chips have a more sugared and harder texture whereas the chunks yield a softer piece after chopping.
These were delicious, and approved by all family members. They were a particularly favorite flavor for me! They have a nice crisp exterior and a lovely tender crumb. Lovely with tea or coffee, and hubby suggested they would be wonderful with marmalade.
Yeasted Mini Ginger Scones
makes 16 mini scones
196g (~1¾ cups) whole wheat pastry flour (I use freshly ground soft white wheat)
126g (~1 cup) all purpose flour
55g light brown muscovado sugar
1 tsp baking powder
½ tsp baking soda
¾ tsp fine sea salt
2 tsp instant yeast
¼ tsp white pepper
¾ tsp powdered ginger
¼ tsp cardamom
120g (~¾ cup) chopped crystallized ginger
113g (½ cup) butter
185g (~¾ cup) buttermilk
In a large bowl, mix together the flours and sugar so that there are no lumps of sugar. Add in the remaining dry ingredients, including chopped ginger, and mix well. Place buttermilk in the freezer for 10 minutes. While buttermilk is chilling, melt the butter in the microwave or on the stovetop.
After buttermilk has chilled in freezer for 10 minutes, add in the melted butter. Stir with a fork until butter forms lots of little clumps. Add the buttermilk mixture to the dry ingredients and stir with rubber spatula just until all flour is incorporated. The dough will be slightly firm and barely cohesive. It's okay if there are some dry bits. Turn the dough out onto a lightly floured work surface, and fold the sides in a few times to incorporate any dry bits if necessary.
Divide dough in half and shape each piece into a rectangle approximately 6x3-in. Cut each rectangle into 8 triangles. (Cut each rectangle in half and then cut the squares on the diagonal to get four triangles each.) Place triangles on a parchment lined baking sheet, cover with a kitchen towel or plastic wrap and let sit for 1 hour to rise. (They won’t rise visibly, but they will lighten.) After the scones have rested for an hour, put them in the freezer for at least hour or overnight until you are ready to bake them. The scones may be stored frozen for up to two months in an airtight container.
Preheat oven to 400º F. Arrange as many triangles as you want to serve on a parchment lined baking sheet and bake for 18-20 minutes or until golden and inside appears cooked through. Let cool and drizzle with a simple powdered sugar icing. Scones may also be served warm with marmalade. Store baked scones, well wrapped, at room temperature for 2 to 3 days; or freeze for up to 1 month.
(Simple icing glaze: ¾ cup powdered sugar + ~1 tbsp milk or enough to make a thick drizzle.)
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