This recipe is foolproof.
You can double or triple this single recipe, which makes 8 to 10 scones, but don't push it beyond tripling. After that, it takes too long to combine the dry ingredients with the milk or cream, and you risk overmixing.
Serve plain or with jam or lemon curd.
Servings: 8 - 10 scones
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon finely chopped crystalized ginger
- 1/2 stick (2 ounces) chilled unsalted butter, cut into bits
- 1/2 cup sliced blanched almonds
- 1/4 teaspoon almond extract
- 1/2 cup milk (may substitute heavy cream)
Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper and set aside.
In the large bowl of a standing electric mixer, combine the flour, salt, baking soda, baking powder and sugar. Stir in the ground and crystallized ginger.
In the same bowl, using a standing electric mixer on medium speed, add the bits of butter to the flour mixture. Mix until the butter is evenly combined with the flour and the mixture feels like coarse cornmeal.
Add the almonds, the almond extract and then the milk or cream, combining just until the dough forms. Be careful not to overmix.
Turn out the dough onto a surface dusted with flour or sugar, and pat it into a 6-inch square, about 1/2 inch thick. Cut into triangles with a knife and transfer them to the prepared baking sheet, separating them by at least 1/2 inch. Bake for 20 minutes. Serve warm.
Adapted from a recipe from Susan Watterson, who taught a 1966 scone workshop at L'Academie de Cuisine in Bethesda.
Tested by Judith M. Havemann .
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