Another gem I found while cleaning today. If you haven't tried the Ginger Scones at Teaism, I highly recommend it. This is their recipe, ssshhhh, don't tell anyone. This is a pretty easy recipe, but do becareful not to overwork the dough.
yields 12 Scones
1 cup all-purpose flour
1 cup cake flour
1 TB sugar
1/2 tsp dried ginger
1/2 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
4 TB, unsalted butter, cut into pea sized cubes
2 oz. chopped, crystallized ginger
3/4 Cup milk
1 egg yolk, beaten with 1 tsp cold water to make an egg wash
Preheat the oven to 450 degrees F.
You can mix by hand or with a food processor/mixer, but be careful not to over blend--creating tough/chewy scones.
Put the seven dry ingredients in a bowl and add the butter. Blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the chopped, crystallized ginger. Add the milk and work quick with a fork to incorporate. The dough should be soft and slightly moist.
Turn the dough out onto a floured work surface and gently pag down until it stands about 1/2 inch thick. Cut into 12 triangles. Put onto an ungreased baking sheet. Brush the tops with the egg wash and sprinkle with some sugar. Bake for twelve minutes until golden. Let cool.
UPDATE 10/8/06: Click here for photos and notes.