The crunch of the slightly sugary almond topping is perfect with the spicy tenderness of these scones. When you purchase crystallized ginger for your scones, make sure it is tender and moist, not dry and hard, since it can’t be plumped like raisins without losing much of its flavor. See Sources for mail-order ginger products.
Serve the scones with butter, clotted cream, or nothing. I prefer mine plain, since the ginger and almonds provide plenty of richness.
Keep the scones loosely covered with plastic wrap on the day they are baked. Double wrap in plastic and freeze for longer storage. Defrost and reheat at 375°F (190°C) for about 5 minutes before serving, or to warm cooled freshly baked scones.
Cinnamon Raisin Scones: Replace the ground ginger with ground cinnamon. Replace the crystallized ginger with dark raisins, golden raisins, or a combination of the two. Use the almond topping, or brush the tops of the scones with milk and sprinkle lightly with a mixture of
Orange-Scented Dried Cranberry Scones: Reduce the ground ginger to
© 2008 Nick Malgieri. All rights reserved.