Filled Ginger Scones

Scones are not something that we have very often and I think some folks might consider them dry and stodgy breakfast or tea fare.  That is not the case with these curd filled scones!  I already love ginger, and the fresh ginger in these is beautifully delicate while still shining through with that wonderful ginger flavor.  The original recipe calls for lemon curd, but I pulled some passion fruit curd out of the freezer to use in these and let me tell you, ginger and passion fruit are fantastic together.  Now lemon and ginger are bosom buddies, so feel free to use whatever curd you have available.  Also, the air fryer is friend to the leftover scone.  

Oddly enough, I felt an unusual desire with some of the leftovers to melt some cheese on top, a la apple pie, New England style.  It worked, who knew?  No really, I quite liked it and did a couple that way.  I have been taking one scone out of the freezer at a time, taking the frost off with a few seconds in the microwave, and then air frying for 7 minutes at 350º in my fryer: perfect crisped edges and heated through nicely.  They make a lovely breakfast with tea and I only have one remaining in the freezer!  Better make another batch, I have just enough curd left...

Filled Ginger Scones
from The English Kitchen

2 cups (270g) plain flour
¼ cup (50g) white sugar
1 tbsp powdered sugar
⅛ tsp sea salt
3 tsp baking powder
⅓ cup (80g) butter
⅔ cup (160ml) buttermilk (plus more if needed)
1 Tbsp grated fresh ginger root (you could use very finely minced candied ginger instead)
⅓-½ cup (approx 165g) prepared lemon curd (I used passion fruit curd!)

1 tbsp buttermilk for brushing the top
demerara sugar (turbinado) for sprinkling on top, if desired

Instructions

Pre-heat the oven to 400ºF.  Line a quarter sheet pan (small baking pan) with parchment.

Combine flour, sugars. salt, and baking powder in a food processor and pulse to mix.  Add the butter, cut into small cubes, and pulse to combine for about 20 seconds, until the mixture resembles fine bread crumbs.  Add the fresh ginger and pulse a couple times. 

Transfer the mixture into a bowl.  Stir in the buttermilk until the dough leaves the side of the bowl and forms a ball.  The dough should be shaggy and not sticky.  If the dough is too dry, sprinkle on a tiny bit more buttermilk. 

Turn out the mixture onto a lightly floured surface and fold/knead gently a couple of times to bring together.  Divide the dough in half.

Take one half of the dough and pat out into a 7-inch circle on the parchment lined baking sheet.  Spread the curd over top, to within ½-inch of the edge of the dough.  (I used the smaller amount of curd.)

Pat the other half of the dough into another 7-inch circle and place over top of the lemon curd. Gently pinch the edges together to seal.

Brush the top evenly with buttermilk and sprinkle demerara sugar evenly over top if using.  Very lightly score the surface of the dough into 8 sections, being careful not to cut down into the curd.

Bake for 20 to 25 minutes or until golden brown on the top and bottom and baked through.

Remove from the oven and allow to cool on a wire rack for at least 5 minutes before cutting into wedges to serve.  Enjoy warm with tea or coffee. 

Be sure to check out these other scones:

• Tattie Scones: Food Lust People Love
• Irish Scones: Cook with Renu
• Filled Ginger Scones: A Messy Kitchen
• Onion Cheese Scones: Sneha's Recipe
• Gingerbread Scones: Karen's Kitchen Stories
• Fresh Peach Scones: The Wimpy Vegetarian
• Preserved Lemon Scones: A Day in the Life on the Farm
   

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