This recipe is adapted from the Old Granite Inn in Rockland, Maine, where co-owner Ed Hantz serves biscuity, lightly spiced ginger scones for breakfast.
1-1/2 cups all-purpose flour, divided, plus extra for work surface
Zest of 1 orange
1/4 cup crystallized ginger
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons cream, divided
2 teaspoons vanilla extract
1 large egg
1/4 cup raw or granulated sugar
Preheat oven to 400˚. In the bowl of a food processor, pulse together 1/2 cup all-purpose flour, orange zest, and ginger until evenly mixed. Add remaining all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and butter. Process until mixture has the consistency of coarse meal. Transfer to a mixing bowl and set aside.
In a separate bowl, lightly beat 1/2 cup cream, vanilla, and egg. Combine with flour/butter mixture and stir; mixture will be crumbly. Turn dough out on a lightly floured surface. Form into a ball and knead just until dough sticks together; don’t overwork.
Transfer to a baking sheet and pat out into a circular disc about 1-1/2 inches high. Cut disk into 8 wedges; don’t separate them. Brush with remaining cream and sprinkle with raw sugar.
Bake until scones are golden brown and an inserted knife comes out clean, 18—20 minutes.