Ginger Chocolate Chip Scones

Here’s a nice way to spice up your tea time! I like to serve these warm, split in half and topped with butter.

Preheat oven to 425F.

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/4 teaspoon ground cloves

Mix the above ingredients together.

• 5 tablespoons butter

Rub the butter into the flour mixture with your hands until it is reduced to small, flat pieces.

• 1/2 cup chopped, crystalized ginger (about the size of the chocolate chips)
• 1/2 cup chocolate chips

Stir in the crystalized ginger, tossing the pieces in the flour mixture to keep them from sticking together. Add the chocolate chips.

• 3/4 cup whipping cream
• 1/4 cup brown sugar

Combine the cream and the brown sugar. Stir into the flour mixture just until combined. Use your hand to form a flat circle of dough on a parchment-lined baking sheet. Cut the circle into eight triangles and move these apart from each other slightly on the baking sheet.

• 1 large egg, beaten plus a Tbsp. water for egg wash topping
• coarse sugar

Add a tablespoon of water to a beaten egg and brush on top of the scones. Sprinkle each one with coarse sugar to add a nice crunchy texture to the scone.

Bake for about 18 minutes in a 425 degree Fahrenheit oven.