These scones are rich with molasses, and sprinkled with crystallized ginger and candied orange zest for punches of flavor. The addition of ground cinnamon, nutmeg and ginger add warm winter flavors to this delicious, breakfast, pastry.
Demerara or finishing sugar for dusting tops of scones(optional)
For the Homemade Butter
Preheat the oven to 400°F.
In a food processor or the bowl of a mixer, add the flour, baking powder, ground ginger, cinnamon, cloves and salt. Pulse or stir to combine. Add the butter and pulse or stir until pea-sized crumbs form.
In another bowl, combine the sour cream, molasses, candied orange peel, and sugar. Add this mixture into the flour mixture along with the crystallized ginger. Pulse (or combine with electric mixer) until the mixture pulls together to form a dough. Add the raisins and if using the food processor stir by hand until incorporated. Otherwise, with the electric mixer, stir until combined.
Transfer the dough onto a lightly floured work surface. (I use a second sheet pan to contain the mess for easy clean up). Pat the dough into a circle and cut into 8 equal wedges.
Arrange the scones on a parchment or silicone lined baking mat on a sheet pan or cookie sheet. Brush with beaten egg and very generously sprinkle with finishing sugar.
Bake the scones for 20 minutes or until lightly golden brown and slightly firm to the touch.
Meanwhile while the scones are in the oven, prepare the homemade butter. Add the whipping cream, salt and honey into the bowl of an electric mixer fitted with the beater attachment. Beat the whipping cream for about 8 minutes on high until the butter stage is reached. Remove the liquid that is left behind by straining. If needed, press the butter with the back of the butter against a fine mesh sieve or squeeze with your hands. To store, either place into an airtight jar or container or wrap in waxed paper.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.