Spicy Ginger Scones
Total TimePrep/Total Time: 30 min.
I had no problem getting the consistency needed for the dough but instead of half and half I used 4 1/2 tsp. melted butter and enough milk with it to make 1 cup. I also left out the crystalized ginger. I brushed milk on the top and then added sugar to the top.
These are in the oven as I type, something must have gotten lost in translation because I followed the recipe rather precisely and I ended up with more of a batter than a dough. I spread it out as best I could on parchment paper (my favourite baking tool) but there was definitely no kneading or cutting of the dough involved. With adjustments to achieve the proper consistency I would most likely try this again as the spices seem perfect and I love candied ginger chunks in baked goods.