Date-Ginger-Chocolate Scones - Recipe from Scratch
Using cold butter and cold cream when making the scone dough helps the butter melt more slowly during baking, which results in a better rise along with a flaky and crumbly texture. Crystallized ginger is the essential ingredient that provides a delightful, spicy heat to balance the sweetness of the dates and chocolate.
Makes 8 scones
- 3 cups (375 grams) all-purpose flour, plus additional for dusting
- ¼ cup (50 grams) granulated sugar
- 4 teaspoons (20 grams) baking powder
- 1¼ teaspoons (3.75 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ½ cup (85 grams) finely chopped dark chocolate
- ⅓ cup (53 grams) finely chopped crystallized ginger
- ⅓ cup (53 grams) finely chopped dates
- 1 cup (240 grams) plus 1 tablespoon (15 grams) cold heavy whipping cream, divided
- 1 tablespoon (13 grams) vanilla extract
- Garnish: turbinado sugar
Begin by lining a baking sheet with parchment paper. In a large bowl, combine the flour, granulated sugar, baking powder, and salt using a whisk. Cut in the cold butter using a pastry blender or your hands until the mixture is crumbly. Incorporate the chocolate, ginger, and dates. Add 1 cup (240 grams) of the cold cream and the vanilla, mixing with a fork just until it begins to come together; then knead in the bowl until the dough forms.
Turn the dough out onto a lightly floured surface and pat or roll it into a rectangle that is 1½ inches thick. Using a bench or bowl scraper, divide the dough into thirds. Stack the pieces on top of one another and flatten them back to 1½ inches thick. Repeat the cutting and stacking once more.
Flatten or roll the dough into a rectangle measuring 10x5 inches and about 1 inch thick. With a sharp knife or a floured bench scraper, cut the dough into 8 squares, each measuring 2½ inches. Place the squares 2 inches apart on the prepared baking sheet. Freeze until firm, approximately 15 minutes.
Preheat your oven to 375°F (190°C). Brush the remaining 1 tablespoon (15 grams) of cold cream over the scones. If desired, sprinkle turbinado sugar on top. Bake until the scones are golden brown, about 16 to 20 minutes. Allow them to cool on the pan for 5 minutes before serving warm, or allow to cool completely on a wire rack. Store in an airtight container for up to 3 days.
Note: To ensure more uniform rising, you may choose to trim the edges of the scones so that all four sides are cut. This step is optional.
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