Scones

I made these earlier this fall and have not stopped thinking about them. They are so simple. Comforting and flakey.

Pecan Ginger Scones
adapted from Molly Wizenberg

2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1/2 stick butter (chilled)
3 Tb sugar
1 egg
1/2 cup cream
1/2 cup pecans
1/4 cup crystalized ginger, diced

In a large bowl, mix dry ingredients together. Dice butter into small cubes, and then add them into the dry bowl. Pinch the butter into the flour until all the large lumps are gone. Add in the ginger and the pecans. I don't actually remember the measurement of pecans I used, but a half cup sounds safe. In a small bowl beat the egg and the milk. Pour this over the dry mix and stir briefly. Dump the dough onto a floured surface and knead with your hands 12 times (Molly says this is the perfect number of kneads, and I listen to her when she gives out numbers). Form the dough into a flat circle and then cut it into 8 wedges. Sprinkle with coarse sugar. Bake them on a baking sheet for 10 minutes or until they look golden and done. I served mine with salt sprinkled butter and marscarpone.