adapted from Claire Ptak
(see note about freezing unbaked scones)
2 cups all-purpose flour
1½ cups white/whole wheat flour
1 tablespoon baking powder
1 teaspoon ground ginger
½ teaspoon finely grated, peeled fresh ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon kosher salt
7 oz. (1 stick plus 6 tablespoons) cold, unsalted butter, cut into small cubes
1 cup crystallized ginger, (4 ounces) finely chopped
¾ cup nonfat plain Greek yogurt
5 tablespoons unsulfured molasses
1 tablespoon honey
1 teaspoon finely grated orange zest
¼ cup turbinado sugar (Sugar in the Raw)
¾ cup (total) fresh cherries and plums, rinsed, pitted, diced
egg wash made from 1 large egg, lightly beaten
turbinado sugar for sprinkling
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flours, baking powder, ground ginger, fresh ginger, cinnamon, cloves, and salt. Add the butter, using your fingers to rub it into the dry ingredients until it forms pea-size crumbs. Add the crystallized ginger, using a fork to mix.
In a medium bowl, whisk together the yogurt, molasses, honey, orange zest, and turbinado sugar. Add the molasses mixture to the flour/butter mixture, using a rubber spatula to gently combine the ingredients, just until the dough comes together. Fold in the diced fruit. Scrape the dough onto a lightly floured work surface, and pat into a 12” by 4” rectangle. Divide the dough into 4 equal rectangles, then cut each rectangle into 2 triangles. Place the scones on a parchment lined baking sheet and brush generously with the beaten egg. Sprinkle with turbinado sugar. Bake the scones in the preheated 400 degree F oven until golden and slightly firm, about 25 minutes. Serve warm with butter, honey, and jam. Any leftovers can be stored in an airtight tin for 2 days.
Note: Unbaked scones can be wrapped in plastic wrap and frozen for up to 1 month. Bake from frozen, -don’t defrost!- allowing a little additional baking time.