Date-Ginger-Chocolate Scones

    Using cold butter and cold cream when preparing the dough for these scones ensures that your butter will melt more slowly in the oven, creating a better rise and a flaky, crumbly texture. Crystallized ginger is the key ingredient in these scones to add the perfect amount of zippy heat that balances the sweetness of dates and chocolate.

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    Date-Ginger-Chocolate Scones

    Makes 8 scones

    Ingredients

    • 3 cups (375 grams) all-purpose flour, plus more for dusting
    • ¼ cup (50 grams) granulated sugar
    • 4 teaspoons (20 grams) baking powder
    • 1¼ teaspoons (3.75 grams) kosher salt
    • ½ cup (113 grams) cold unsalted butter, cubed
    • ½ cup (85 grams) finely chopped dark chocolate
    • ⅓ cup (53 grams) finely chopped crystallized ginger
    • ⅓ cup (53 grams) finely chopped dates
    • 1 cup (240 grams) plus 1 tablespoon (15 grams) cold heavy whipping cream, divided
    • 1 tablespoon (13 grams) vanilla extract
    • Garnish: turbinado sugar

    Instructions

    • Line a baking sheet with parchment paper.
    • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in chocolate, ginger, and dates. Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes together.
    • Turn out dough onto a lightly floured surface. Pat or roll dough into a 1½-inch- thick rectangle. Using a bench or bowl scraper, cut dough in thirds. Stack dough on top of each other, and flatten to 1½ inches thick. Repeat cutting and stacking procedure once.
    • Pat or roll dough into a 10x5-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, cut dough into 8 (2½-inch) squares. (See Note.) Place 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.
    • Preheat oven to 375°F (190°C).
    • Brush remaining 1 tablespoon (15 grams) cold cream onto scones. Garnish with turbinado sugar, if desired.
    • Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days.

    Notes

    Note: For more even rising, you can trim the edges of the scones so all four sides are cut; this is entirely optional, though.

    The post Date-Ginger-Chocolate Scones first appeared on Bake from Scratch.

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