I love scones, just as I love bread and most bread-like foods. The first time I had scones was during a trip to England after my college graduation 20 years ago. Now, of course, they’re common in the U.S.
I tried to make them at home once before, using a recipe from a food magazine, but the end product was dry and the crust hard. Recently I tried again, adapting a recipe from the New York Times. Essentially, I cut some sugar and added ginger nibs for flavor.
G. said they were the best scones he’d ever had. Actually, he said something like, “These are good, and I don’t even like scones. They’re always really dry.”
These aren’t, and they’re very easy to make. Try them!
2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
5 tablespoons butter, cut into pieces
1/2 cup heavy cream
2 ½ ounces ginger nibs
Heat oven to 450 degrees.
Put flour, salt, baking powder and sugar in a food processor. Add butter and pulse until the mixture resembles cornmeal.
Add ginger nibs, egg and heavy cream to form a sticky dough.
Turn onto a lightly floured surface. Knead a couple of times and then roll dough out to 1/2- to 3/4-inch thickness. Cut with a cookie or biscuit cutter.
Bake on an ungreased cookie sheet for 9 to 11 minutes. Makes about 10 scones.