Candied Ginger and Rosemary Scones
By Your Market District Chefs
Prep Time: 15 min.
Cook Time: 20 min.
Preheat oven to 400°F. Finely chop candied ginger, reserving loose sugar from ginger. Place flour, granulated sugar, baking powder, baking soda, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Add yogurt, ginger, rosemary, and milk; pulse a few more times until mixture just comes together.
Turn dough out onto a lightly floured surface and knead gently to form a ball. Divide in two and form into 6-inch rounds. Cut each round into 6 wedges and separate slightly.
Place on baking pan lined with parchment paper and brush each with egg mixture; sprinkle with reserved candied ginger sugar. Bake for 20 minutes until lightly browned. Transfer to wire rack to cool.
Nutritional Information (Per serving):
Calories 190, Fat 8g, Sat Fat 5g, Trans Fat 0g, Cholesterol 20mg, Sodium 270mg, Total Carbohydrate 27g, Fiber 2g, Sugars 11g, Protein 4g, Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 6%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.