Candied ginger is interesting. It's something I would expect to be a sweet, but it has a definite bite. I'm not sure whether I like it yet or not. I ate two scones, so that must mean they're passable. They don't trump those peanut butter chocolate chip ones, though, but I had wanted to try this recipe from Vanilla Garlic since I have candied ginger left from a different project. The ginger flavor becomes more pronounced as the scones rest.
6 oz. all-purpose flour
2 oz. sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground ginger
3/4 cup candied ginger, chopped
6 oz. cream, plus 2 Tbsp. for brushing
2 Tbsp. maple syrup
Preheat oven to 425°F. Whisk together the flour, salt, sugar, ground ginger and baking
powder. Next, whisk in the candied ginger.
Add the cream, and use your hands to gently bring together the
ingredients. If you need to add a bit more cream or flour then do so
judiciously. It will be sticky and clumpy. Turn the dough out onto a
lightly floured surface and knead twice.
Form the dough into a dis,c and cut into 8 pieces. In a small bowl, mix together
the maple syrup and the two reserved tablespoons of cream. Brush the tops with the cream-maple syrup mixture. Bake at for 10 to 15 minutes or until golden.