2 cups plus 1/4 cup all-purpose flour
1/8 cup sugar
3 teaspoons of ginger powder
1 tablespoon baking powder
1 teaspoons kosher salt
zest of 1 orange and 1 lemon
3/8 pound (1.5 stick) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1/2 cup of raisins
1/2 cup of chopped sugared pinneaple
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/8 cup sugar for sprinkling
- Preheat the oven to 400 degrees F.
- Mix 2 cups of flour, 1/8 cup sugar, ginger powder, baking powder, salt and the zest in a food processor.
- Add the cold butter and quickly pulse until the butter is the size of peas.
- Combine the eggs and heavy cream in a small bowl and slowly pour into the flour and butter mixture in the food processor and mix until just blended. The dough will look lumpy, sticky and form a ball.
- Combine the raisins, diced pineapple and 1/8 cup of flour, add to the dough, and fold in using a spatula until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and knead the dough 3/4-inch thick. You should see small bits of butter in the dough.
- Roll the dough into a log and cut triangles of dough.
- Place the scones on a baking pan lined with parchment paper or silpat.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 22 minutes, until the tops are browned and the insides are fully baked.
- The scones will be firm to the touch.
- Allow the scones to cool for a couple minutes on the baking sheet before transferring to a cooling rack.