Ginger Chocolate Scones, redux

I’ve been making chocolate chip scones for decades. The ancient recipe lives on my refrigerator, and is getting harder and harder to read. It used 4 tablespoons of butter, and milk. They were nice, but not particularly luxe. Along the way, I’ve modified things a bit.

Ginger Chocolate Scones

Preheat oven to 425 degrees F

2 cups flour (not whole wheat; I used unbleached white)
3 tablespoons sugar
1 1/2 tsp baking powder (not soda)
1/2 tsp salt

8 Tbsp (1/2 cup) cold butter

1/2 cup mini chocolate chips
1/4 cup candied ginger bits (I like Penzey’s)

1/2 cup half and half (just barely, or it will be too wet)
1 egg, scrambled

Combine dry ingredients and stir. Cut the butter into pieces and then blend them into the dry ingredients with a pastry cutter. Stir in chocolate chips and ginger. Scramble the egg into the half and half, and then pour it into the flour mixture. Stir until blended, then knead on floured surface about 10 times. Form three balls with the dough. Pat out balls into circles about 7 inches in diameter, slightly mounded in center. Cut each circle into six pieces. Place on ungreased cookie sheet, cover with a towel and let rest for 10 minutes. Bake for 10 to 12 minutes, or until just golden. Cool on rack. EAT! To reheat, warm in toaster oven on lowest setting.

Makes 18 dainty scones.

One step closer to letting you know about my new project! Soon.

4 responses to “Ginger Chocolate Scones, redux

  1. Oh you are CRUUUUUUUEL ! Here am I, 6.5kg down, and you present me with a most delicious-looking and -sounding recipe for scones (which I positiviely love) !
    AND you give them the correct name and don’t call them “biscuits” !!
    Sighh ..
    Glad you find time in your hectic teaching schedule to do your thing in the kitchen. 😀

  2. I can’t wait to make these. I’ve lost 30pounds….only 50 to go.  I’m trying to get down to where I was when I met Tom (well, pre-pregnancy weight)

    Annie Berg 559.999.0203

  3. Those scones sound just delicious!

  4. It is funny that you should post this. I wrote about scones a few months back. I also included an egg in my recipe because I find when I make a large batch, they stay tender longer. If I am just doing 6 or 8 I omit the egg because the scones are only around for a day or two. They look yummy!