- 2 dozen
- 8 C flour
- 2/3 C sugar
- 2 tsp salt
- 2 Tbsp baking powder
- 1 C butter
- 2 C candied ginger, chopped 1/4"
- 1 lb fresh ginger, peeled and grated or finely chopped (in blender or food processor)
- 1 Tbsp vanilla extract
- 2 eggs
- 1 C plain yogurt
- 1/4 C cream
Preheat oven to 375° and place rack in middle of oven. Spray two cookie sheets with cooking spray.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with pastry blender. The mixture should look like coarse crumbs. Stir in the chopped and grated ginger. Beat vanilla, eggs, and yogurt. Add yogurt mixture to the flour mixture and stir just until the dough comes together. (You want a dough that is soft but not sticky, so you may not need all the yogurt mixture, or you may need to add a little water.) Do not overmix the dough.
Transfer dough to a lightly floured surface and knead four or five times. Separate dough into four balls. Pat one dough ball into a circle about 9 inches round. Cut into six pie-shaped pieces. Place the scones on the baking sheet. Brush tops of scones with a little cream. Bake for about 25 minutes or until golden brown. Makes 2 dozen.