TeaTime Special Issue – August 2019

teatimemagazine.com 26

Ginger-Walnut Scones

Makes 9

2 cups all-purpose fl our
2½ teaspoons baking powder
1 teaspoon packed orange zest
½ teaspoon salt
½ teaspoon ground ginger
5 tablespoons cold unsalted butter,
cubed
¼ cup fi nely chopped toasted
walnuts
¼ cup fi nely chopped crystallized
ginger
½ cup plus 1 tablespoon cold heavy
whipping cream, divided
2 tablespoons clover honey
Garnish: white sparkling sugar

• Preheat oven to 375°. Line a baking
  sheet with parchment paper.


• In a large bowl, whisk together fl our,

baking powder, orange zest, salt, and
ground ginger. Using a pastry blender
or 2 forks, cut in cold butter until it
resembles coarse crumbs. Add wal-
nuts and crystallized ginger, stirring
until combined.

• In a small bowl, whisk together

1⁄2 cup cold cream and honey. Add
cream mixture to fl our mixture, stir-
ring with a fork just until dry ingredi-
ents are moistened. Working gently,
bring mixture together with hands
until a dough forms. (If mixture seems
too dry, add more cream, 1 table-
spoon at a time.)

• Turn out dough onto a lightly

fl oured surface, and knead gently 5
to 7 times. Using a rolling pin, roll out
dough to a ¾-inch thickness. Using
a 2-inch square cutter, cut 9 scones
from dough, rerolling scraps as neces-
sary. Place scones 2 inches apart on
prepared baking sheet. Brush tops of
scones with remaining 1 tablespoon

cream. Garnish tops with sparkling

sugar, if desired.

• Bake until edges of scones are
  lightly golden and a wooden pick
  inserted in centers comes out clean,
  15 to 20 minutes. Let cool on pan for
  5 minutes. Serve warm.

RECOMMENDED CONDIMENTS:

Honey Butter (recipe follows)

Orange Marmalade

Honey Butter

Makes ½ cup

½ cup unsalted butter, very softened

1 tablespoon clover honey

1⁄8 teaspoon salt

• In a medium bowl, stir together but-
  ter, honey, and salt until well com-
  bined and smooth. Use immediately,
  or refrigerate until ready to use.