2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted chilled butter, cut into small pieces
1/4 cup honey
1/2 cup chilled whipping (heavy) cream
1 tablespoon chilled heavy whipping cream
2 teaspoons turbinado sugar**
* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it is hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
** Turbinado sugar: This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea and other beverages.
Preheat oven to 425 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
In a large bowl, combine flour, sugar, baking powder, ginger, and salt; whisk together to mix. With a pastry blender or two knives, cut chilled butter into the flour mixture until the mixture resembles coarse crumbs.
In a small bowl, stir the honey and chilled heavy cream together. Add the liquid mixture to the flour mixture; stir just until mixed. When making scones, work the dough quickly and do not over mix.
On a lightly floured board, shape and pat the dough into a 7-inch circle or rectangle, about 3/4 inches thick. Cut into wedges, squares or circles with a floured knife and place them 1-inch apart on the baking sheet. Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Brush the top of each scone with heavy cream. Sprinkle 1/4 teaspoon turbinado sugar on top of each scone.
Tip: Prior to baking, place the tray of scones in the refrigerator for about 5 to 10 minutes to ensures that the scones remain cold before baking.
Bake 12 to 15 minutes or until the scones are very lightly browned. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove scones from baking sheets and place on wire racks to cool.
Makes 6 to 8 scones.