Hans Rockenwagner sold Ginger Scones at his bakeries in LA and Venice. And then he didn’t. Apparently they were deeeelicious; an LA Times food section reader wanted the recipe, and they published it. Larry’s recipe binder is jam-packed with pages like this – baked goods, ginger flavored, someone’s favorite. He had yet to make these, so I nabbed the page and baked a batch while he was teaching Monday evening.
I decided to only make a half recipe, however. This is Thanksgiving week. The fattening four-day weekend is almost here. So, fewer scones, and I rolled them half-sized, too. As you can see in the photo, my half-strategy still produced good sized scones. They are spicy and dense, and can hold up to dunking. The recipe, below, is the original one in the Times.
Ginger Scones, published in the Los Angeles Times
- 4 cups flour
- 1/4 cup sugar
- 3 1/2 tsp. baking powder
- 1 3/4 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) butter
- 1 cup diced crystallized ginger, cut into 1/4-inch dice
- 1/2 pound fresh ginger (about 8 2-inch pieces), peeled and pureed, about 1 cup
- 2 eggs
- 1 cup heavy cream
Heat the oven to 325 degrees F. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and pureed ginger until well combined.
In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to over mix.
Divide the dough into 10 even portions and roll each into a ball. Place the scones on parchment-lined baking pans and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden. Makes 10 large scones.