Ginger Scones - The Inn At Little Washington

• 2 1/2 cups all-purpose flour
• 5 teaspoons baking powder
• 5 tablespoons sugar
• 3 tablespoons cold butter, diced
• 1/2 cup milk
• 1/2 cup cream, divided
• 1 egg yolk
• 1/2 cup minced candied ginger

1. Preheat oven to 375u0b0F.
2. Line two baking sheets with waxed paper.
3. In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
4. Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
5. Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
6. Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
7. Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
8. Remove from the sheets with a spatula and cool on a wire rack.
9. Serve with strawberry jam (and clotted cream, if you like.).

flour, baking powder, sugar, cold butter, milk, cream, egg yolk, candied ginger

Taken from www.food.com/recipe/ginger-scones-the-inn-at-little-washington-349208 (may not work)