Roasted Ginger Plum Scones

Perfect for breakfast, tea time, or just a snack, these scones feature ginger spice and roasted plums.

The Story:
One of the best things about shopping at thrift and charity shops is the collection of cookbooks they so often carry. I don’t score every time we go, but sometimes I’ll run across a good one like Food and Wine 2007 or Cooking Light books. We recently came across a cookbook devoted solely to scones, muffins, and tea time pastries. This was right up our alley as the girls and I once hosted a tea party on the day Prince William and Kate Middleton married. That time we had scones, but they came from a box mix. This time I used to plums we had and made it from scratch. Shoshana loved them the most as they weren’t too sweet and she doesn’t have the sweet teeth like Samara and I do.

Gather your tools. You’ll need:

1. sharp knife 2. measuring cups 3. baking sheet 4. aluminum foil 5. measuring spoons 6. mixing bowls 7. spoon 8. hand mixer

Gather your ingredients. You’ll need:

1. plums 2. brown sugar 3. all-purpose flour 4. ground ginger 5. granulated sugar 6. baking soda 7. salt 8. margarine 9. unsweetened almond milk 10. eggs

Roasted Ginger Plum Scones
adapted from Scones, Muffins, and Tea Cakes

Ingredients:
1 cup pitted and cubed plums (about 4-5 medium)
1/4 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon ground ginger
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons margarine or shortening, chilled and cut into pieces
1/2 cup unsweetened almond (or cashew) milk
1 large egg, beaten

Glaze
1 egg, beaten
2 tablespoons granulated sugar

Directions:
Preheat oven to 400 degrees F while halving and pitting your plums.

Place plums, pitted side up, on a foil lined cookie sheet. Sprinkle tops of plums with brown sugar. Roast plums for 20 minutes. Allowed to cool for 15 minutes.

Meanwhile, turn up heat on oven to 425 degrees F. Then, mix together flour through salt in a large bowl. Using a pastry blender, cut in margarine until mix is crumbly. In a separate bowl, mix milk and egg and then gradually mix into dry ingredients. With a handmixer, beat together for a minute. Cut cooled plums into small pieces and then stir into batter.

On a lightly floured surface, roll out dough into a circle about 8 inches in diameter. Cut circle into eighths and place on a lightly greased baking sheet. Spread out the wedges as they will expand during baking. Brush each scone with the egg and sugar glaze.

Bake for 15 minutes or until scones are golden brown.