Ginger crumble scones
Makes 12
CRUMBLE
| 1 1/4 | cups flour |
| 1/2 | cup granulated sugar |
| 1/2 | cup light brown sugar |
| 1/8 | teaspoon ground ginger |
| Large pinch of salt | |
| 10 | tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cut up |
| 1 | teaspoon vanilla extract |
| 1/2 | cup coarsely chopped walnuts |
2. In a bowl, using a pastry blender or 2 round-bladed table knives, thoroughly combine the flour, granulated and light brown sugars, ground ginger, and salt.
3. Scatter the butter on top. Cut the butter into the flour mixture to reduce it to small bits. Sprinkle on the vanilla and stir in the walnuts. With your fingertips, crumble the mixture until it clings together in small and large lumps. Set it aside.
DOUGH
| 4 | cups flour |
| 5 | teaspoons baking powder |
| 1 | teaspoon salt |
| 1 1/4 | teaspoons ground ginger |
| 2/3 | cup granulated sugar |
| 12 | tablespoons (1 1/2 sticks) cold unsalted butter, cut up |
| 3/4 | cup chopped crystallized ginger |
| 4 | eggs |
| 1 | cup heavy cream |
| 1 | tablespoon vanilla extract |
| Extra flour (for sprinkling) | |
| About 3 tablespoons milk (for brushing) |
1. In a large bowl, using a pastry blender or 2 round-bladed table knives, thoroughly combine the flour, baking powder, salt, ground ginger, and sugar.
2. Scatter the butter on top. Cut the butter into the flour mixture to reduce it to large, pearl-size pieces. With your fingertips, reduce the mixture to smaller flakes; this will take about 1 minute. Add the crystallized ginger and toss to combine.
3. In another bowl, whisk the eggs, cream, and vanilla. Pour the egg mixture over the flour mixture and use a blunt knife to form a dough. Knead the dough lightly in the bowl for 30 seconds.
4. Turn the dough onto a lightly floured surface and divide in half. Form each half into an 8-inch disk. Cut each disk into 6 wedges and brush the tops with milk, taking care not to let it run down the sides of the scones (this might prevent them from rising as high as possible). Set the scones on the baking sheets 3 inches apart. Carefully press some of the crumble mixture on top, dividing it evenly among the scones.
5. Bake the scones for 17 minutes or until they are set and golden. Transfer to a rack to cool for a few minutes.
Lisa Yockelson 
