Weekend Baking Therapy: Turning a Crumbly Disaster into Delicious Scones

Saturday night baking this week.

I was planning on taking a week off from baking. I picked up a "New York Style" Crumb Cake. The Crumb Cake is one of my favorite breakfast treats. Sadly, this one was a major letdown. It was practically a container of crumbs with the faintest hint of cake holding them together – definitely not the enjoyable desk-side breakfast I had envisioned.

So Saturday night baking happens.

Ginger Scones from the Fifteen Spatulas blog. This is an easy scone recipe, I added coconut because, well, why not!

Ingredients-

3 cups all purpose flour* (15 ounces by weight)

1/3 cup granulated sugar

1 tbsp baking powder

1 tsp kosher salt

1/2 tsp ground ginger

1/2 cup unsalted butter cold, cubed into 1/4" pieces

1/3 cup diced crystallized ginger

1.5 cups heavy cream cold

1 egg

1 tbsp water

Method-

Preheat the oven to 400°F.

In a large bowl, whisk to combine the flour, sugar, baking powder, salt, and ground ginger.

Add the butter cubes to the mixture, and quickly cut the butter into the flour mixture using a pastry blender or your fingertips, until you get pea-sized pieces of fat.

Stir in the crystallized ginger.

Make a well in the center of the dry ingredients, then pour the heavy cream into the well.

Using a fork, gently mix the cream into the dry ingredients.

The dough will look very shaggy.

Gently knead the dough in the bowl 6 to 8 times, using your hand or a plastic scraper.

By the end of kneading, there should be no loose flour in the bowl.

Turn the dough out onto a lightly floured surface, divide into two even pieces, and gently shape each one into a round ball.

On a lightly floured work surface, roll each dough ball out into a disk 7 inches in diameter and 1/2 inch thick.

Cut each circle into six triangular wedges, then place the scones on a parchment paper-lined baking sheet with at least 2 inches of space between each piece.

Beat together the egg and water in a small bowl, and brush the tops of the scones with the egg wash.

Bake the scones for 18 minutes, until the tops and bottoms are both golden brown.

Serve the scones warm or at room temperature.