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Triple Ginger Scones with Chocolate Chunks
1 hour 15 minutes 40 minutes active
These rich, flavor-packed oversized scones are the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three different forms—ground, fresh and crystallized—give these breakfast pastries plenty of kick, as does ground black pepper. Keep both the butter and buttermilk in the refrigerator until you're ready to use them so they stay as cold as possible, which makes the dough easier to handle. Holt recommends serving the scones after they've cooled to room temperature, but we also loved them warm, while the chocolate is soft and melty.
grams (3½ cups) all-purpose flour, plus more for dusting
grams (5 tablespoons) white sugar
01Heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, nutmeg, salt and pepper. In a 2-cup liquid measuring cup or a small bowl, stir together the buttermilk, grated ginger and orange zest.
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Made them this morning, a lot of steps, agree with others that they were maybe a bit salty, didn't have kosher so used sea salt that I ground. I too had butter ooze out while they were baking but didn't affect anything. Think they were too big and would make maybe 16 instead of 12 out of the dough. In order to decrease the labor, I believe I'll skip the grated fresh ginger or reduce the amount just to save on labor and 2 out of 3 ginger additions should be enough.
They taste good. I could not put so much nutmeg and ginger (I put 1 tsp of nutmeg and 1/2 of ginger) as a family member does not like it. Because they taste good, I can probably go without these spices. I only put 12 tablespoons of butter and nothing ooze after it was baked and 1 tsp of table salt (I think a little more is needed... probably as written above 1 and 1/4 tsp). My kid liked it.
2.5 tsp. of salt is way too much for this recipe. Is this a typo?