Rockenwagner Ginger Scones
Candied ginger adds sharpness and crunch to these rich, buttery scones from Rockenwagner Bakery in Santa Monica.
Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt in a large bowl. Add the butter and mix on low speed until it forms some large chunks and some the size of peas. Pour in the eggs and cream and mix on low until the dough just comes together. Stir in the ginger with a wooden spoon large silicone spatula.
Scoop or shape the dough into 2 1/2- to 3-inch mounds and space them 4 inches apart on the baking sheets.
Bake the scones, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and small cracks appear on the surface, 30 to 35 minutes. Transfer to wire racks and let cool at least 10 minutes before serving.
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