Ginger Scones for Mother's Day
3 cups flour (I used 2 cups all-purpose and 1 cup whole-wheat pastry flour)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup (1 1/2 sticks or 6 oz) butter, cold and cut into cubes
1 cup golden raisins, chopped dried apricots or currants
1 tsp grated lemon rind
2 TB chopped candied (crystallized) ginger
1/2 to 3/4 cup buttermilk
Glaze: 1 egg yolk beaten with 1 TB water
Preheat oven to 400. Sift dry ingredients together. Cut in butter as if making pastry, until mixture looks like pebbly cornmeal. Toss in raisins, rind, and ginger. Drip in buttermilk, stirring and tossing with a fork until mixture is moist and will hold together without being too wet. On a lightly floured board, pat into a round about 3/4 inch thick. Cut into wedges or cut out using a sharp-edged biscuit cutter (of course, a small glass will work fine, too). Glaze with a pastry brush or your fingertips. Place on a cookie sheet and bake until golden brown, 15-20 minutes.
Serve warm with a pot of tea. Drop a slice of candied ginger into your teacup before pouring in the tea.