Although best on the day they're baked, right out of the oven, the scones will keep for a couple of days in an airtight container. They may taste more gingery the next day even, with the flavors developing over time and all. I haven't had a chance to find out yet, since they were only baked this morning. After that, they'll begin to go stale around the edges, which isn't very palatable. I'd be surprised if they last longer than a day or two, though, they're so good, especially when baked for the best meal of the day, a meal that should put a smile on your face, along with a vanilla latte (which definitely puts a smile on mine).
Ginger Cream Scones
Adapted from Epicurious
2 ¼ cups unbleached all-purpose flour
⅓ cup granulated sugar
1 Tbsp baking powder
1 Tbsp finely grated fresh ginger
1 tsp finely grated lemon zest
10 Tbsp (1 ¼ sticks) cold butter, cubed
⅔ cup finely chopped crystallized ginger
¾ cup heavy cream, plus extra
Raw sugar, such as turbinado
Preheat oven to 400° F. Place rack in middle of oven.
In a large bowl, whisk together the flour, sugar, and baking powder. Add the fresh ginger, lemon zest, and butter, mixing with a pastry blender or two knifes until the consistency resembles fine meal. Stir in the chopped crystallized ginger.
Make a well in the center of the flour mixture and pour in cream. Using a wooden spoon, carefully mix together until just combined, forming a soft dough. Turn the dough onto a lightly floured surface and gently knead a few turns to form into a ball, adding a little more flour if dough is sticky. Pat dough out into a circle roughly ¾-inch thick. Cut into ten wedges and transfer to a large, rimmed baking sheet. Lightly brush tops of scones with a little cream, then sprinkle generously with the raw sugar.
Bake until edges are golden, about 20 minutes. Cool scones on a wire rack for a few minutes, then transfer to a towel lined basked to keep warm. Serve with butter, if you want. They're pretty darn good on their own.