I am going to keep this post very net and to the point since our recipe this month was for ginger scones. If you have been following the blog for a while, you may recall that our June recipe was for flaky scones which I prepared with cheese and chives. Click here for the complete review of that recipe. Also Rose’s recipe for the ginger scones has previously been published and you can find it recipe at this link (see variation at the end).
The key difference with this recipe is that it uses lightly whipped heavy cream which creates a lighter scone. I decided to make this recipe as a contribution to the Thanksgiving dinner at my brother’s house.
These scones were sweet and spicy due to the combination of powdered and crystallized ginger, and they were a big hit with my uncle. My aunt had taken a few home– my uncle ate them all and had her text me to let me know that he really liked them and he wanted more. The combination of heavy cream and turbinado made a nice crunchy, sparkling crust. Instead of cutting them into wedges I used a biscuit cutter.
I expect that I will be making more of these for Christmas.
P.S. — I forgot to add the lemon zest but these were great without it