Spring break week was a mixed week; there were ups and there were downs. And for me the best way to combat the down feeling is to bake something. And these scones and their accompanying write up were the perfect solution. This would never have made it as post if it were not for my cousin in New York. Thank you Amita - if it weren't for you I wouldn't have taken a picture.
But apparently there is no satisfying all your customers: the little one wanted it to be made with all chocolate, the oldest wanted no chocolate and the middle one wanted no ginger or chocolate.
Ginger Chocolate Scones
adapted from bikram baking
3 cups all purpose flour
2 tbsp baking powder
1/2 tsp salt
1/2 c sugar
1/3 c canola oil
1/2 c cold soy milk
8 oz. bar baking chocolate minus two pieces
1/2 c candied ginger
2 tsp freshly grated ginger
sugar for sprinkling
Preheat oven to 400 deg F
Line a baking tray with foil and lightly grease.
Chop the chocolate and ginger finely. For maximum therapeutic value do this the slow way with a knife.
Mix the flour, baking powder, sugar and salt in a large bowl lightly with a fork. Add the oil and continue mixing with a fork or your hands or a pastry cutter until you have pea sized clumps. Now add the soy milk a little at a time just until the dough comes together. Fold in the two gingers and the chocolate.
Take about a third of the dough and pat it into a rough circle on a clean cutting board. Cut into 6 wedges and arrange it on the baking sheet. Repeat with the rest of the dough.
Dust some sugar on top of the scones and bake for 15 minutes. Cool for 5 minutes and dig in.