I know what you’re thinking: “Jess, you’ve been missing from the blogosphere for almost 3months and now you’re back with another scone recipe. Another. This is like scone recipe number 3. Give us something new.” This isn’t like scone recipe number 3, it is scone recipe number 3. Clearly, I like scones. Love may actually be a more appropriate verb. Love. Yes, love.
While you’re getting a recipe here, I’m not quite sure how to give you the rest of a post. It has been too long, but at the same time, not quite long enough. A summary would be insufficient. A novella would be boring. So I’ll spare you feelings of incompleteness and utter disinterest. Instead, since I’m already talking about love, I’ll share with you my new one(s).
Since mid October I have felt in control. I have even had rare flashes of that power trippy, take on the world feeling. Then this week came and with it, I hit a wall. Not just any wall. No, no. A giant, brick, I-am-guarding-a-fortress wall a la that in the Battle for Helms Deep. Thursday morning I lay in bed hitting snooze one time, two times, three times…asking myself just as many times if I had to get up. This was, of course, not the first time this question had run through my head since August, but it was the first time I couldn’t shake it. Even as I went through the motions of getting ready for the day, the feel stayed.
Like a curtain call, I played on repeat the names and images of my students. That feeling, the one that made me want to curl up in my blankets and never leave, began to disappear. Love, as cheesy as it sounds (because let’s be real, it sounds cheesy) won out.
I have 18 new loves. They drive me up a wall sometimes, but they also drive me to be a better version of myself. And at the end of the day, the people you love should push you, challenge you, force you one step closer to being that person you aspire to become. So to my students, thank you. I love you.
adapted from A Taste of Heaven
If you’re not a huge ginger fan, I think you’re crazy, but you’re in luck. Just omit the ground ginger and substitute a cup of your favorite dried, frozen, or fresh fruit or chocolate chips for the crystalized ginger. If you use frozen fruit, the dough will become stiff. You’ll have to knead the fruit into the dough for several minutes.
Egg whites will give the scones a pretty, shiny outer layer. In terms of flavor though, they don’t have an effect, which is why I said they were optional below. If you’re making these for guests, use them to make the scones more elegant. If you’re making them for yourself, I wouldn’t bother.
Makes about 14 scones
3 cups flour (use Gold Medal Unbleached)
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon salt
10 tablespoons unsalted butter, very cold, cut into pieces (I usually put mine in the freezer 15 minutes before I use it)
2 teaspoons vanilla
1 1/4 cup buttermilk
2 egg whites, lightly beaten (optional)
1 cup crystalized ginger, coarsely chopped
In a large bowl, whisk all the dry ingredients together. Cut the butter into the dry ingredients using your finger tips until the mixture resembles corn meal. You should still see some tiny chunks of butter though. (This can also be done in the bowl of a food processor instead. That means more dishes though…).
Stir the vanilla and buttermilk together in a measuring cup. Make a well in the center of the dry ingredients. Pour the vanilla buttermilk combination into the center of the dry ingredients. Using your hands or a spatula, fold the dry ingredients into the wet, just until the dough forms a ball. The dough will be sticky. Stir in the crystalized ginger using a spatula or wooden spoon.
Grease a baking sheet with butter. Using a small ice-cream scoop or a tablespoon, scoop the dough into 2-inch balls and place them on the greased baking sheet about 3 inches apart. Don’t worry about them being perfectly round. Place the baking sheet in the freezer, until the dough is at least firm to the touch, about 1 hour.
If you want to bake the scones at that time, pre-heat oven to 350 degrees for 10 minutes. Brush the frozen scones with the egg whites, if using, then place the scones on a middle rack. Bake for about 25-30 minutes, or until just beginning to brown. If you do not want to bake the scones yet, place the dough balls in a plastic ziplock bag and keep frozen until you’re ready to use them. Bake using the instructions as above.