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.