A Year-Round Guide to Franklin and Nantahala

Yield: 6 scones. 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground coriander 1 teaspoon ground cardamom

Madison County Championship Rodeo

Yield: 6 scones. 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground coriander 1 teaspoon ground cardamom

Rosemary and Goat Cheese Strata

Yield: 6 scones. 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground coriander 1 teaspoon ground cardamom

Ginger Spice Scones

Yield: 6 scones.

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground coriander
1 teaspoon ground cardamom
¼ teaspoon ground cloves
4 tablespoons unsalted butter, very cold, cut into small pieces
½ cup crystallized ginger, chopped into pea-size pieces
¾ cup heavy cream
¼ cup dark brown sugar, packed
1 large egg, beaten, for egg wash
Coarse or sparkling sugar (optional)

Preheat oven to 425°. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground dry spices. Add the cold butter, tossing to coat with the dry ingredients. With your fingers, press the butter pieces into the flour mixture until all of the butter is incorporated. The butter pieces should resemble small leaves. Add the ginger and gently toss to combine.

In a small bowl, whisk together the cream and brown sugar. Add the wet ingredients to the dry ingredients and mix gently with your hands until the mixture is just combined. The dough should be firm and barely cohesive.

Transfer the dough to a lightly floured work surface and fold a few times to incorporate any dry bits, if necessary. Pat the dough into a circle 1 inch thick and 7 inches across. Wrap the dough in clear plastic wrap and refrigerate for 10 to 15 minutes.

Remove the dough from the refrigerator and cut into 6 wedges, using a chef’s knife to cut directly down. Arrange the scones evenly on the prepared baking sheet. Brush the top of each scone with the egg wash and top with coarse sugar, if desired.

Bake the scones for 18 to 22 minutes on the top rack, rotating the baking sheet after 14 minutes, until they’re light gold and slightly firm to the touch. Remove the scones from the oven and serve warm or at room temperature.

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This story was published on Nov 24, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.