Freshly baked goods on a Sunday morning is a treat we often pamper ourselves with. Today, we have delicious, crumbly and light scones with lemon, ginger and white chocolate.
It’s just past 6 a.m. on a Sunday morning. Cats are responsible for our early wake up. But it’s okay, I have ingredients waiting for me on the island. I am baking Molly Wizenberg’s Scones this morning and yesterday before going to bed I measured, separated and arranged everything I needed. Loreto is with me, it will be our common project. Coffee is brewing, the kitchen is quiet, the cats are back to sleep, now that we’re up they seem to be tired and sleepy 🙂 . Outside the snow is glistening and sparkling in the incipient morning light. We are eager to start and more so to have a great breakfast with freshly baked Scones with Lemon and Ginger (and White Chocolate), and a cup of good coffee. Hooray for Sunday!
I’ve been reading and greatly enjoying Molly Wizenberg’s “A Homemade Life”. She is a writer and a food blogger, creator of “Orangette“. I love her style, her shared memories, the chapters’ structure and the easy to follow recipe at the end of each chapter. She takes you on a journey with her and she shares recipes out of love and affection: family concoctions, friends specialties, book finds, travel mémoires and life lessons.
In common we have a few things, one being a fondness for Paris. She lived there as an undergrad with a host family and then worked there for almost a year. I never lived in Paris but I’ve been there multiple times. Moreover, my friend Nadia lived there for 3 years and I went to visit with my friend Laura. She rented a quaint apartment in the heart of Montmartre, her kitchen window opening on a display of black slate roofs, cream color buildings and in the distance the stunning shape of the Tour Eiffel. I still remember a luscious dinner we had at home one night: a warm baguette, a platter of cheeses, honey, jams and some nuts, and a bottle of vin blanc . For dessert a tarte tatin aux poires (pear tart) and a dessert wine, a Pommeau de Normandie. What a beautiful time we had.
In Molly’s book there are many recipes worth the remaking, but you know me and scones. I can sniff a good scone recipe if I see one and that was the case. We just added mini white chocolate chips (but we add chocolate chunks or chips to almost everything) and a sprinkle of sugar on top, otherwise following thoroughly her instructions.
This scone recipe can be added to my increasing list of favorites. They are light and crumbly, moist but not cakey, moderately sweet with a delightful lemon scent and ginger flavor. The crystallized ginger morsels and the mini white chocolate chips melt and blend in a magnificent candy sweet essence.
You will forgive us if there are no pics of the preparation, not enough light to use the camera, plus, we simply could not delay our breakfast. Especially if scones were involved. Few shots of the remaining finished product will have to be enough.
We had 3, one each but that did not seem sufficient, so we shared another one. Delightful. Great on their own, even greater with a dollop of jam on top. Ours was an organic Nectarin Jam, bought in Vernon, British Columbia.
Stunning scones accompanied by a fresh brewed cup of coffee, our Sunday breakfast was sooo good!
Have a great Sunday too, out there, and make these Scones with lemon, ginger and white chocolate as soon as you can. You will love them as much as we did.
Song of this Sunday, “Here with me” by Dido.Print
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp (2 ounces) cold unsalted butter, cubed
- 3 Tbsp granulated sugar
- 2 tsp grated lemon zest (1 lemon)
- 1/4 cup finely chopped crystallized ginger
- 1/2 cup half and half (plus some for glazing)
- 1 large egg
- 1/3 cup mini white chocolate chips
- sprinkle of granulated sugar for the topping
- Preheat the oven to 425° F and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, baking powder and salt.
- Add the cubed butter to the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
- Add the sugar, lemon zest and crystallized ginger and whisk to incorporate.
- Pour 1/2 cup half and hal into a small bowl and add the egg, beating with a fork to mix well.
- Pour the wet ingredients into the flour mixture, and stir gently with a spatula to just combine.
- At this point, add the mini white chocolate chips.
- Using your hands lightly squeeze and press the dough into a rough mass.
- Turn the dough out onto a wood board or countertop, and knead it until it just comes together (no more than 12 times. Yes, count up to 12, it actually works).
- Pat the dough into a rough circle about 1 inch thick.
- Cut the circle into 8 wedges.
- Place the wedges on the prepared baking sheet and brush gently the top with a thin coat of half anf half to glaze. Sprinkle with sugar and put in the oven.
- Bake for 10-14 minutes, or until pale golden.
- Serve warm, they are delicious!
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