Turmeric Gingerbread Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/3 cup unsulphured molasses
• 1/2 cup heavy cream, cold
• 1 large egg, cold
• 1 tablespoon fresh ginger, grated
• 1 tablespoon heavy cream, for brushing
• 2 tablespoons coarse sugar, for topping

Method

1. 1

   In a large bowl, whisk together the flour, brown sugar, turmeric, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt.

2. 2

   Scatter the cold cubed butter over the flour mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

3. 3

   In a separate small bowl, whisk together the molasses, cold heavy cream, egg, and grated fresh ginger until smooth.

4. 4

   Pour the wet mixture into the dry ingredients and stir with a fork just until a shaggy dough forms; do not overmix.

5. 5

   Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick.

6. 6

   Cut the round into 8 wedges and transfer them to a parchment-lined baking sheet, spacing them 2 inches apart.

7. 7

   Freeze the scones on the baking sheet for 15 minutes to firm up the butter before baking.

   15:00 · Chill scones
8. 8

   Preheat the oven to 400°F (200°C) while the scones chill.

9. 9

   Brush the tops of the chilled scones with the tablespoon of heavy cream and sprinkle generously with coarse sugar.

10. 10

    Bake until the tops are set and the edges are golden brown, 18 to 20 minutes.

    18:00 · Bake scones
11. 11

    Cool the scones on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

    10:00 · Cool scones