Last night I took an herbal cocktail/mocktail class with my friend Brittany from Eudemonia Herbs. The emphasis on seasonal libations that harness the bursting herbal energy of spring included a little cup of rose sugar for rimming the glass, and I swiped that as part of my goodie bag.
When I woke up this morning, the rain and wind called me to the kitchen. Did I combine the rose sugar from Eudemonia and the basic principles of spring Chinese medicine that my friend Martha at Full Moon Acupuncture is teaching in her seasonal Renewal to come up with a sharp, pungent, sweet, and soothing baked treat?
You bet your ass I did. And here it is.
Ginger Lime Scones With Rose Sugar
Ingredients
2 cups gluten-free all-purpose flour (or regular AP flour, but don’t knead too much)
⅓ cup sugar
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ cup crystallized ginger, chopped
Zest of two limes
8 tablespoons butter, very cold and cut into small cubes
½ cup sour cream or yogurt
1 egg
Rose sugar for topping (see Notes)
Method:
Preheat oven to 400⁰.
In a medium bowl (big enough to get your hands in), mix together flour, baking powder, salt, ginger, and lime zest. Add cubes of butter and rub flour into the butter until the mixture resembles cornmeal (this can also be done in a food processor in pulses).
In a small bowl, mix the sour cream and egg. Stir this mixture into the dry ingredients, pressing and stirring the sticky dough until it comes together.
Turn the dough out on a lightly floured surface and knead it slightly to bring it together. Shape the dough into a circle that is approximately 8” across. Cut into eight triangles and place them on a parchment-lined baking sheet about one inch apart. If you want smaller scones, you can also cut the triangles in half; you can also shape the dough into a rectangle and use a circular cookie cutter. If you opt for the cookie cutter, use a metal one with a sharp edge (this allows the scones to rise).
Sprinkle each scone with rose sugar.
Bake scones for 17-20 minutes or until they are golden brown. Let cool slightly before serving.