These scones have a crisp exterior, with a soft and slightly moist interior. They're delicate but not crumbly in the way of falling apart when you eat them. The Earl Grey along with the sweet and slightly spicy diced candied ginger makes these scones aromatic and flavorful, and good to eat just by itself. I made some for my daughter's preschool teachers once and one teacher even said it was the best scone she's ever had!
This scone recipe is adapted from Zingerman's Bakehouse recipe book. After following their recipe several times, I made some adjustments to make it more accessible (and I think more delicious). This recipe makes what I consider to be the perfect scone. I've made over a hundred scones with this recipe, and the result was wonderful every time!
To form the dough in this recipe, I prefer to begin with processing the cold butter in a food processor, as it's so much faster and easier. The rest of the dough forming process, however, I like to work on by hand so that I can better control the mixing of the liquid with the flour mixture and avoid over-kneading.
To "knead" the dough, simply flatten the dough with your palm before folding it in half onto itself with a dough cutter. Repeat this 4-5 times until all the flour is Incorporated.
Shape the dough into a round shape by pushing the edges toward the center, then roll out to a 7 inch diameter disk.
Cut the disk into 8 pieces and place them on a lined baking sheet about 1.5 inches apart. Brush the top of the scones with egg wash before placing in the oven and be prepared for your kitchen to be filled with the sweet fragrance of butter and Earl grey. If you feel like getting fancy, brew a pot of tea or coffee and enjoy your own mini English teatime with these delicious fresh baked scones!
These scone and be stored in an airtight container for up to 3 days or in a freezer for 2 months. Just Bake it for 3-5 minutes in your toaster oven before eating.
Earl Grey Ginger Scone
- 1 cup all purpose flour
- ½ cup cake flour
- 3 tbsps sugar
- ½ tablespoon baking powder
- 3 Earl Grey tea bags, about 1 tbsp
- ¼ teaspoon ginger powder
- 1 pinch of salt
- 4 tbsps cold unsalted butter
- ⅓ cup diced candied ginger
- ¾ cup cold heavy cream
- egg wash
- 1 egg yoke
- 1 teaspoon water
- Preheat the oven to 400°F (200°C)
- Cut the butter into small half inch cubes and place in the fridge.
- Combine flour, sugar, baking powder, tea leaves from the tea bags, ginger powder and salt in the food processor and pulse few times until well blended.
- Add in butter cubes and pulse until the butter cubes become slightly smaller than a pea. (About 30 short pulses.)
- Transfer the flour mixture into a mixing bowl and toss in diced candied ginger.
- Make a well in the center of the dry ingredients, pour in heavy cream and gently mix with a fork. Mix until all the liquid is absorbed.
- Transfer the dough onto a working surface. Press the dough with your palm to flatten, then fold it in half with a dough cutter. Repeat this step for another 4-5 times until all the dry ingredients are Incorporated.
- Form the dough to a round shape by pushing the edge of the dough toward the center. Roll out the dough into a 7 inch diameter disk and divide into 8 wedges. If it's too sticky, dust a thin layer of flour or cover with a piece of plastic wrap before rolling out.
- Place the scones on a lined baking tray about 1.5 inches apart. Mix egg yoke and water in a small bowl and brush this mixture on the top of each scone with a pastry brush.
- Bake for 17 minutes or until the tops and bottoms are golden brown. Let it cool for 10 minutes before enjoying.