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Ginger Scones with Almond Topping

Ginger Scones with Almond Topping is another simple and delicious recipe from the Quick Breads section of The Modern Baker by Nick Malgieri. These scones came together quickly and baked up in only 15 minutes.

The only ingredient that I didn’t already have in the cupboard was crystallized ginger. Nick warns against using grocery store ginger, as it tends to be dry and hard, whereas good candied ginger should be moist and tender. I was going to order ginger from King Arthur Flour, as their crystallized ginger receives rave reviews. However, I didn’t have anything else that I needed to order, and I didn’t want to wait for a shipment to get the ginger.

So, I went to the grocery store to buy candied ginger from the baking section. Sure, it was dry and rattled around in the jar. But I was impatient, so I bought it anyway. When I got home, I realized that the jar of crystallized ginger contained only two ounces, whereas the recipe called for four ounces. Again lacking in patience, I decided to forge ahead with what I had. I adjusted the recipe by adding just a bit more ground ginger.

As noted, the recipe came together quickly. I put the dry ingredients in the food processor, pulsed them a few times, added the cold butter, and pulsed again to mix everything together. Then I added the crystallized ginger, milk, and eggs and pulsed until the dough came together.

I dumped the dough out onto a Silpat, kneaded it a few times, then divided it into three pieces. After pressing each piece of dough into a disk, I cut each one into six wedges with a dough scraper. I placed the scones on a baking sheet, and topped each wedge with a mixture of egg white, almonds, cinnamon, and sugar.

I baked the scones at 400° F for about 15 minutes, until they were golden brown and firm to the touch.

Fortunately, Nick recommends eating these scones hot from the oven, because there is no chance I was going to let them cool. They were sweet, but not overpoweringly so, and were wonderful both plain and with a little smear of butter.

Comments»

1. ap269 - July 2, 2010

I made these still in the quick breads timeframe but didn’t get to post them. Now they are up: http://ap269.wordpress.com/2010/07/02/the-modern-baker-challenge-quick-breads-%e2%80%93-ginger-scones-with-almond-topping/.

2. Kayte - June 30, 2010

Finally, on the very last day of the month, I have posted the Ginger Scones with Almond Topping. Favorite recipe in this section, so good! I am skipping the rusks, so only managed 14 of the 15 recipes. Fun!

http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/06/modern-baker-ginger-scones-with-almond-topping.html

3. petra - May 13, 2010

Here is the follow up on yesterday’s candied ginger making adventure. Made the scones today. Delicous is what they are.

http://desert-or-dessert.blogspot.com/2010/05/ginger-scones-with-almond-toppings.html

4. petra - May 12, 2010

I have the ginger scones on my to do list for tomorrow. To make sure I am ready I candied some ginger today. It was very easy and it’s the best candied ginger I have ever had. Here is my blog about candied ginger. I will post about the scones tomorrow.
http://desert-or-dessert.blogspot.com/2010/05/candied-ginger.html

5. gaaarp - May 9, 2010

My Ginger Scones blog: http://wp.me/pwL3l-aK


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