Of course, I needed a little something to go with that lovely cup of coffee, so I made a batch of tiny ginger scones, sprinkled inside and out with diced crystallized ginger. Not much bigger than 2 inches by 4 inches ( though you can make them even smaller, if you want) they were just the right size for a nibble, and very easy to whip up. Because ginger is such a warming spice, it's perfect for these autumn days.
Tiny Ginger Scones
Preheat oven to 400F.
Line a baking sheet with clean foil, shiny side up.
2 cups King Arthur flour
1/3 cup sugar
1 1/2 t. baking powder
1/2 t. baking soda
6 T. cold unsalted butter, cut into dice
1/2 cup buttermilk
1 large egg
good pinch of kosher salt
1/2 cup crystallized ginger, snipped into small dice with scissors, plus a little more for the scone tops
a little bit of beaten egg for an egg wash
Place flour, sugar, baking powder, baking soda, and salt in food processor. Mix briefly.
Add the cubes of cold butter and process just until the butter is incorporated into the dry mixture, making coarse crumbs.
Scrape mixture into mixing bowl, and add the buttermilk, the egg, and the snipped ginger, making sure you have some of the diced ginger for the scone tops. Mix just until the dough comes together.
Pat the dough out on a slightly floured counter into a log shape. Mine was about 2 inches by I don't remember, maybe 14" or more. Square it off with your palms, then cut the dough into squares, which you then cut diagonally into triangles. It just seemed to be easier that way to get nicely shaped scones. This made 14 little scones.
Remove scones to baking sheet, brush with egg wash, and sprinkle with the diced ginger.
Bake for 18 minutes, or until slightly browned on top.
Remove to a cooling rack then enjoy with unsalted butter. I just realized these would be wonderful for Thanksgiving Day breakfast or tea time with family and friends!