Taking tea seems to be a predominantly woman thing. We delight in uninhibitedly slathering lemon curd and clotted cream onto our crumbly, buttery scones. It is an amorous affair, tea and we: sipping unhurriedly the precious ten minutes of leisure we hold between our hands, while a bouquet of aromas carry us off to a more cultivated, courteous time...before freeways, before McDonald's, before the internet (touché). If the idea of being whisked away to a garden party by a cup of hot tea and a scone seems only appropriate in the springtime to you, I bear good news. Here’s one recipe for an aromatic, surprisingly satisfying Fall morsel to nibble with your cup of take me away. (If that’s not your cup of tea, try these: African Red Tea, Rooibos With Vanilla, Tea Bags, 20-Count Box (Pack of 4), Tazo Matcha Latte Concentrate, or Good Earth Original Caffeine Free - 18 Bags.)
Spiced Ginger Currant Scones
- 4 C. flour
- 3/4 C. buttermilk
- 1/4 tsp. baking soda
- 3/4 C. butter, cold
- 1 1/2 tablespoon baking powder
- 1/3 cup sugar
- 1 tsp. cinnamon
- 4 tsp. minced crystallized ginger
- 1/4 tsp. allspice
- 2 eggs
- 2 tablespoons water
- 1 tsp. vanilla
- 1 cup currants
- raw sugar (optional)
Preheat oven to 375F. Combine flour, sugar, baking powder, soda, cinnamon, allspice, and crystallized ginger. Cut cold butter into pieces, and add to dry ingredients. Cut butter into dry ingredients with pastry cutter. Do not over mix; butter should be the size of lentils. In another bowl, beat 1 egg and vanilla into 3/4 cup buttermilk. Add liquids to dry mix, and gently combine with pastry cutter. Add currants as desired. On a floured surface, knead dough lightly until soft, not sticky. (Have ice water ready to add 1 tsp. at a time if mixture is too dry.) Roll to 1/2 into thick. Cut with floured cutter. Repeat until all the dough is used. Place on cookie sheet lined with parchment. Whisk 1 egg with 2 tablespoons water, and brush over unbaked scones. Sprinkle with raw sugar if desired. Bake 15 minutes or until tops are golden.
