These scones didn't keep their shape as well during baking this time around, but they were still quite tasty! The ginger gave them a lot of flavor (and some interesting texture) without having too much heat. I used mini diced crystallized ginger from King Arthur Flour, which comes in very small pieces so that no chopping is required. Serve these scones fresh out of the oven, if you can -- they are incredibly tender while they are still warm. Recipe: Ginger Scones from Nancy Silverton's Pastries from La Brea Bakery.
Previous Post: "More Crystallized Ginger = Ginger Scones," December 11, 2009.
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