Warming. Spicy. Jam-packed with ginger, both ground and candied. And perfect all winter long. Nice for gift-giving too.
I usually make a double batch and either freeze the extra round of dough or bake all the dough and freeze the finished scones. For more about gingerbread and what makes for its special, holiday-y, gingerbread flavor, read this post.
Makes 6 to 8
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup packed brown sugar, ideally dark brown
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup molasses
- 1/4 cup plain yogurt
- 1/2 cup chopped candied, sugared, or crystallized ginger (see below)
- 2 teaspoons coarse decorators or sparkling sugar or raw or turbinado sugar (optional)
In the bowl of a food processor, place the flours, sugar, baking powder, ground ginger, cinnamon, allspice, cloves, baking soda, and salt and process to combine. Add the butter and process until the mixture resembles a coarse meal. Transfer the mixture to the bowl of a stand mixer or to a large mixing bowl and set aside in the refrigerator 15 minutes.
Preheat the oven to 375°F.
Meanwhile, in a small bowl, combine the molasses and yogurt. Add the molasses mixture to the flour mixture. Use the paddle attachment and a stand mixer or a hand-held mixer on medium speed to mix just until a dough almost forms. Add the candied ginger and mix just until a dough forms. Turn the dough out onto a lightly floured surface and knead a few times until the dough comes together. Shape the dough into a 1-inch-thick round and sprinkle with the decorators sugar, if using. (You can make the scone dough in advance, storing it wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer up to for several months. Thaw before continuing.)
Cut the round into 6 to 8 wedges, arrange the wedges on a rimmed baking sheet, and bake until lightly browned, about 25 minutes. Serve warm or room temperature. (You can keep the cooled scones at room temperature for up to several days or in the freezer for up to several months.)
NOTE You can find candied ginger in the baking, spice, dried fruit, bulk foods, or ethnic foods section of most major supermarkets.
