Crystalized Ginger Scones
I like to slice day old scones in half, and put in toaster oven to slightly brown, butter and enjoy.
CRYSTALIZED GINGER SCONES
1-1/2 cups unbleached flour
1/2 cup whole wheat flour
1/3 cup sugar
1 Tbs baking powder
1 tsp baking soda
1/2 tsp salt
6 Tbs butter, cut into cubes
1/2 cup currents (dried cranberries would work as well)
1/4 cup chopped pecans (hazelnuts or other favorite is good)
1/4 cup crystalized ginger, chopped
2/3 cup plain yogurt
Sift the flour, sugar, baking powder, baking soda and salt (I put all in a bowl and gently stir with a whisk to incorporate). Cut in the butter until mix looks like gravel. Mix in the fruit and nuts until blended. Pour in the yogurt and mix with an electric mixer until just blended. DO NOT OVER STIR. Form dough into a circle on a buttered cookie sheet using a wet spatula, if necessary. to help distribute the batter. Score the circle into 6 triangular pieces letting the knife go three-quarters through the dough without cutting completely to the cookie sheet. Bake 12-15 minutes or until browned at 350. Best when served warm,.