900
Ingredients:
I found dried chili ginger at my local spice store down here in New York City’s East Village (also available at Trader Joe’s). It’s been sitting in my pantry for awhile now because I couldn’t decide what to do with it.
Once it almost made its way into an ice cream flavor but with the ever present carton of leftover buttermilk in my fridge (from major cupcakery) I thought they might complement each other well inside a scone.
I was right. The fluffy creamy flavor of the dough wrapped around chopped up bits of the chili ginger was a match made in scone heaven.
I also added a bit of chili powder to the buttermilk scone batter. This recipe is a keeper.
Ingredients:
- 3 cups flour AP flour
- 1/3 cup white granulated sugar
- 2+1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons chili powder
- 12 tablespoons cold butter cut in pieces
- 1 cup buttermilk plus more to brush on top
- 1 cup crystallized chili ginger
Directions:
- Preheat oven to 425 degrees F.
- Line 2 baking sheets with parchment paper.
- Whisk together flour, sugar, baking powder, baking soda, salt and chili powder.
- Using your hands or a pastry cutter, work the butter into the dry ingredients until the batter becomes “crumby”.
- Stir in buttermilk until it forms a sticky dough.
- dump it out on a work surface and knead a few times until smooth.
- Cut the dough into pieces (I used a square cutter) and lay them on the baking sheets.
- Brush the tops with more buttermilk.
- Bake until slightly brown 12-15 minutes.
- Remove from oven and transfer to a wire rack to cool.
4 comments
What a fabulously creative scone flavour Lora!! 😀
These look amazing! I always love how you manage to come up with the most interesting of ingredients in your baked goods.
These look delicious!I would love to try some!
What a fun idea! Your always come up with the most creative flavor combinations 🙂