Scones are easy to make and always a favorite with a cup of coffee or tea.
Penzeys Spices is one of our grown up toy catalogues. Last spring, we pored over every page as we created a list of the spices and seasonings we thought we might want for the following year. During this perusal, a number of unfamiliar spices piqued our interest. One such item was galangal. Also known as blue ginger, galangal is indeed a member of the ginger family, but has a more intense, flowery taste not much at all like the ginger we’re familiar with. Perhaps cardamom is a closer comparison.
Recently, we came across a lemon-ginger scone recipe that seemed ripe for a makeover. In the following recipe, pecans and orange zest meld with the pleasantly flowery galangal to create a new classic. The yogurt gave the scone a moister texture that traditional recipes.
Orange Pecan Galangal Scones
- 2 1/4 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 2 tsp galangal
- finely grated zest of one orange
- healthy pinch of salt
- 3/4 cup chopped pecans
- 3/4 cup plain yogurt
- 1/4 cup orange juice
- 1 cup powdered sugar
- 1 tbsp orange juice
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking powder and galangal.
- Stir in sugar, salt and zest.
- Stir in pecans.
- Using wooden spoon or rubber spatula, stir in orange juice. Then stir in yogurt.
- On a lightly floured surface, gently knead dough until it comes together. Do not over-knead.
- Press dough into a circle, about one inch thick.
- Cut circle into 8 wedges.
- Arrange wedges on baking sheet so there is about 1 inch in between each one.
- Bake scones for 20 minutes. Scones will be lightly browned on the bottom and pale on the top.
- Let cool in pan for 5 minutes, then transfer to wire rack to continue cooling.
- Meanwhile, whisk powdered sugar and orange juice together to make drizzle icing. Consistency should be like honey.
- To drizzle icing, fill a pastry bag with a small tip or a small Ziplock bag with a corner snipped, or simply use a spoon. Drizzle icing evenly over scones.
- Serve warm or room temperature.