Fresh Ginger and Black Pepper Mascarpone Scones
Makes 4 large or 6 small scones
1 1/2 cups (187 grams) flour
1/4 cup + 1 tablespoon (65 grams) sugar
2-inch piece of ginger, peeled
2 teaspoons (10 grams) baking powder
1 teaspoon (2 grams) ground ginger
1/2 teaspoon (2 grams) coarse black pepper, freshly ground
1/2 teaspoon (2 grams) salt
1/4 teaspoon (1 gram) baking soda
4 tablespoons (53 grams) cold butter, cut in small pieces
1/3 cup (75 grams) mascarpone
1 egg
2 tablespoons (30 ml) milk, for brushing
Preheat oven to 425. Line a baking sheet with parchment and set aside.
Finely grate ginger into a medium bowl. Add sugar and use the back of a spoon to work the ginger into the sugar. Remove one tablespoon of the ginger sugar and set aside.
Add flour, baking powder, ground ginger, pepper, salt and baking soda to the remaining ginger sugar and whisk to combine. Add the butter to the flour, tossing each piece so that it is covered, then working quickly and using your fingers work the butter into the flour mixture. Whisk the egg into the mascarpone until the mixture is pale yellow and smooth. Make a well in the flour mixture then add the mascarpone and with several quick strokes, stir until well combined.
Turn onto a lightly floured work surface and knead several times until the mixture comes together. Pat into a square about 1-inch thick. Cut into 4 large or 6 small squares.
Brush the top of each scone with milk and sprinkle with the remaining ginger sugar. Bake for 15-17 minutes or until lightly browned. Serve warm with butter and jam.
