My mom and I have a lot of rituals we do together. We like to do the puzzles in the paper. We like to aimlessly walk through Target and the Dollar Tree. We like to plan menus for [hypothetical] parties. We like to eat really crunchy things. We go on long Sunday morning runs together. We love going to the grocery store.
There is nothing more I would have liked to do this past Sunday than accompany my mom on a long Mother’s Day morning run, but with my hip still out of commission I decided to call on another thing my mom and I both love to commemorate the day – fresh baked goods.
I stayed in bed until I heard the front door close firmly behind my mom as she went out for her run. With at least 70 minutes to prepare, I hopped out of bed and set to work on her Mother’s Day morning treats.
I first tasted a version of these scones during a weekend treat at Kripalu, a beautiful yoga and meditation center in the Berkshires. And let me tell you…It’s a good thing they practice silent breakfast there otherwise I would have been having a serious ‘When Harry Met Sally’ moment as I savored every bite of these fan.freaking.tastic. scones. And with a little fresh blueberry jam? Forget it.
Ginger scones… warm and flaky breakfast fare with a hint of spicy sweet zing. The combination of white and wheat flavor gives them a lightly earthy, wholesome flavor, which is perfectly off-set by the brightness of the candied ginger. The scones are a breeze to put together, and serve as a great template for any flavor profile.
We enjoyed ours with fig preserves made by my Grandma.
It was three generations of Sunshine women coming together for Mother’s Day breakfast, and it was delicious.
Makes approximately 15 1.5 inch scones
1 c. white flour
1 c. wheat flour
2 ½ t. baking powder
½ t. salt
1/3 c. sugar
½ c. cold shortening, plus 1-2 T. for brushing on top
½ c. soy milk
2/3 c. chopped candied ginger
Preheat the oven to 375. Grease a baking pan or line with parchment paper
Sift together the dry ingredients.
Make sure your shortening is cold [this is what makes the scones nice and flaky]. Cut the shortening into small cubes, and use your fingers, a fork, or a pastry cutter to incorporate into the flour. You should still have chunks of shortening in your flour mixture.
Add the soy milk, give it a light mix, and add the candied ginger. Mix until everything is incorporated, handling the dough as little as possible Your dough should be dense and pretty heavy.
Flour your work surface, and roll the dough out to be 1 inch thick. Using a biscuit cutter or the top of a glass, cut 1 ½ inch diameter circles. Gather the scraps together and re-roll them.
Brush the top of each scone with the melted shortening, and bake for 20 minutes or until golden brown.
These scones are the best right out of the oven, but will last for three days in a sealed container.
I love you mama!