Adrienne Gajownik


Currant ginger scones

If you don't have Deborah Madison's Vegetarian Cooking for Everyone, stop what you're doing and put it in your Amazon cart. I use this as a reference book and a source of inspiration. It has everything from sauces to pickles to frittatas to curries to soups to galettes. You might even begin to think of vegetables as the main dish instead of a side.

I was on the search for a scone recipe the other night. I wanted them to resemble the dainty, currant scones you received while waiting for brunch to be served at the Enoteca Vin (restaurant in Raleigh that closed a few years ago). They are the boy's favorite, and I wanted to make them as a treat for him. I found a recipe by Deborah Madison that I knew would create something similar.

Currant ginger scones
Adapted from Deborah Madison's ginger cream scones
2 cups whole wheat pastry flour
2 tbsp baking powder
1 tbsp turbinado sugar
4 tablespoons butter
2 eggs
1 c cream
1 tsp vanilla
1/4 c candied ginger, diced
1/2 c currants

Preheat the oven to 425. Mix the flour, baking powder and sugar into a bowl. Knead the butter in by hand.  Combine the eggs, cream, and vanilla in another bowl. Mix the ginger and currants in a small bowl with a splash of flour. Combine the wet ingredients to the dry ingredients. Then add the ginger and currants to the mixture. Flour a surface and knead the dough several times. Cut into wedges or make into a size you prefer. Bake for 15-20 minutes until golden.

Best served warm with butter and a cup of tea or coffee.