When I arrived in Poland, a friend invited me to a Bible study group that was meeting in her home, part of Poznan International Church. In this group, I have found female friends from around the world, a tremendous source of inspiration, encouragement . . . and international recipes. 😉
As with any expat group, the members are constantly changing. Between travel and house guests, it’s been some time since I’ve been able to join in, so I’m looking forward to connecting with the group again today.
We’re now meeting in the home of someone I haven’t met yet, and I want to bring along a gift from our kitchen to share with the group. Candied Ginger Scones are just the thing.
This recipe is a variation of Abby Dodge’s, and they are fantastic! The outside is crisp, the inside light and tender.
The candied ginger, which I make myself, brings a kick of spice to add interest without making it too sweet. Candied ginger scones are something that I like to make for a special treat.
It’s often in the rotation when we have house guests. If your waistline allows for such goodness on a regular basis, have at it! I’m afraid Ed and I have to save these for special occasions.
I love to share goodies like these with friends. My blog was originally called Food is My Love Language, and it really is! I know that Brooke, the pastor’s wife and partner in ministry, who leads our group will appreciate them.
She shares my sweet tooth and enjoys spicy things. You can image my surprise and joy when I met Brooke in Poznan. She and her husband are from Chandler, Arizona — only a hundred miles from Tucson and a stone’s through from where I grew up in Phoenix.
I’m ready to pack up my Bible, the candied ginger scones with some cinnamon honey butter and hop on the tram. I’m sure the group will enjoy them, and I know your friends will too. Let me know how they turn out for you.
Crisp, light, and tender, these scones are an amazing breakfast treat!
- 2 1/4 cups flour (284 g)
- 1/4 cup sugar (57 g)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons very cold unsalted butter, cut into 6 pieces (113 g)
- 1/2 teaspoon ground ginger
- 1/4 cup chopped candied ginger (35 g)
- 3/4 cups buttermilk (175 ml)
- 1 teaspoon vanilla extract
- Preheat oven to 400 F (200 C)
- In a mixing bowl, combine flour, sugar, baking powder, soda, and salt
- Cut the butter into the flour mixture with a pastry blender or two knives until pea sized. Using your hands to blend the butter in would warm the butter, and you’d lose some of the flaky layers in your scones.
- Mix in the ground ginger and candied ginger until well distributed
- Combine the buttermilk and vanilla, pour over dry ingredients
- Using a spatula or wooden spoon, gently mix just until the dry ingredients are moist and come together
- Scrap the dough onto a lightly floured surface, knead just to combine
- Shape the dough into a 7 inch (18 cm) circle
- Cut into eight wedges with a lightly floured knife or bench scrapper
- Line a baking sheet with parchment paper
- Arrange the wedges, 2 inches (5 cm) apart on the prepared pan
- Bake for approximately 18 minutes, until golden brown
- Cool for 15 minutes before serving