Back in June, we had lots of leftover cream in the G1 office area (from a liquid nitrogen ice cream event). To avoid it all going to waste, I resolved to find a use for it, and the internet delivered some inspiration in the form of a recipe for honey-fig scones made with cream instead of the usual butter or butter-cream mixture. Problem solved!
My modifications from the original were: using spelt flour, swapping the dried figs for crystallized ginger, replacing half a cup of the cream with some Greek yogurt for a little extra tang (totally unnecessary if you don’t want to), doing a cream wash on top for browning (more on the chemistry of that here), and making 4 rounds of 6-8 mini scones instead of larger ones. This last change was because (a) I prefer smaller scones and (b) these were for a brunch with Kristine’s mother and sister at which we also had a lot of fresh berries and French toast…so gigantic scones weren’t really called for.
The results were delicious, froze well, and would have been photogenic had I bothered taking any photos. You’ll just have to take my word for it.
Honey-Ginger Cream Scones
Adapted from: Brown Eyed Baker.
Yield: 24-32 small scones or 16 large scones.
2 c white spelt flour
1.25 c whole spelt flour or more white spelt flour
1/2 c granulated sugar
4 tsp baking powder
1/4 tsp salt
10 oz (~3/4 c) crystallized ginger, diced small
1.5 c heavy cream, cold, plus a few more tablespoons for the tops
1/2 c plain Greek yogurt, or more cream
1/4 cup honey
Turbinado sugar for the tops (optional)
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or lightly butter or spray with cooking spray.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced ginger. In a small bowl, whisk together the heavy cream and honey. Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes), sprinkling more flour in if needed. Divide the dough into two equal balls for large scones or 4 balls for small scones. Working with one at a time, pat each one into a circle about 3/4 to 1 inch thick and cut into 6-8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart. Mini scones can fit two rounds of scones per sheet; large scones will need one sheet per round. Lightly brush the tops of the scones with cream (or use milk), and sprinkle with turbinado sugar if desired.
Bake for 12-15 minutes for mini scones or 15-20 minutes for large scones, until lightly browned. Serve warm or at room temperature. These scones are best served the day that they are made, but can be kept in an airtight container at room temperature for up to 3 days. You can also wrap them individually in plastic wrap and place in a freezer bag to store in the freezer for up to 2 months.