Dried Fruit and Ginger Scones

Ingredients

• •1 tbsp baking powder
• •5 tbsp butter
• •1 cup cake flour
• •¼ cup candied ginger
• •¼ cup apples
• •¼ cup cranberries
• •1 cup flour
• •¼ cup heavy cream
• •½ tsp salt
• •4 tbsp turbinado sugar
• •¾ cup milk

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Method

From foodista.com — read the original

1. 1Position a rack in the middle of your oven and preheat to 425F. If you will be baking on a pizza stone, put it in the oven to preheat as well. If you will be using a cookie sheet, line it with parchment paper and set it aside.
2. 2Whisk together the flours, baking powder, 3 TB of the sugar, and salt in a medium bowl.
3. 3Cut in the butter using a pastry blender, two knives, or your fingers, until the largest chunks of butter are the size of small peas.
4. 4Pour in the cream and milk (or just use all cream, if you have it) and mix it around with a fork until an evenly hydrated, extremely sticky dough forms.
5. 5Add the fruits and mix again until evenly distributed (you may have to work a bit to break up the ginger pieces). Dump the sticky mass out onto a well-floured board.
6. 6Sprinkle a little flour on top as well, then pat the dough out into a circle about 1-inch thick. Try not to add too much flour, lest they become dense and tough.
7. 7Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces. You may need to scrape off and re-flour your slicing instrument between slices.
8. 8Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them a half inch or so apart (they will puff and rise a little bit, but not tremendously).
9. 9Sprinkle the tops with the remaining 1 TB of sugar.
10. 10Bake for 13-15 minutes, or until lightly golden on top and cooked through. Cool at least 10 minutes before removing to a wire rack. Eat warm or cool.