I sometimes wish that I had the time to jot down what I’m thinking about writing for a post right when I think of it. Truth is – I don’t. Saturday, when I was making these scones, I had great ideas about what to write in the post. However, I was also doing laundry, refereeing children, trying to get them all dressed and ready to go, and making the house semi-presentable. Oh, and making the best scones ever. All I can remember about what I was going to write is that is was pretty good! Maybe it’ll come back to me as I go along.
I think it had something to do with the strong flavours that I seem to have a tendency to love. I’ve mentioned before that I love all things peanut butter, anything with lavender in it, and ginger. Ginger, oh ginger. You are so yummy. I normally keep a container of crystallized (or I call it candied) ginger in my cupboard. It’s a great sweet treat every once in awhile. Spicy and sweet. Guess who else likes it? My boys! I think it’s pretty great that they share some of my loves. Especially this one, because wow! Sometimes that stuff is REALLY spicy.
There is a bakery in town that makes apricot ginger scones. And I LOVE them. The mellowing flavour of the apricot and the spicy kick from the ginger come together to make a bonkers awesome scone. And I love those chewy chunks of both. I don’t really like spending $4 for one scone though. I wanted to try to recreate for at home, but using a seasonal fruit.
We went apple picking last weekend, so I had some really great ones on hand. I think I used a Cortland. It was a pretty big apple, but I used the whole thing – if you want less of an apple party in your scone, I’d suggest using a small apple, or only using half a large one. It’s definitely customizable.
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 3/4 cup butter
- 3/4 cup + 2 Tbsp buttermilk
- 1/2 tsp vanilla
- 1/3 cup candied ginger, chopped
- 1 medium apple, peeled and diced
- 1 Tbsp butter, melted (for brushing)
- Sugar for sprinkling
- Preheat oven to 375F. Line a large cookie sheet with parchment paper.
- Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
- Pour in buttermilk and vanilla, and stir lightly, until just combined.
- Add in ginger and apples.
- Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 6-8 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
- Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
- You can most certainly cut these smaller, if you just want bite-sized scones, or cut them out into rounds! Whatever you're looking to do. Just note that they might have a shorter bake time if they're smaller.
Have you ever had ginger ice cream?
Well, first I must ask, do you like ginger? Because if you don’t, you won’t like this. However, if you do – this is going to be your go-to ice cream.
First off – no ice cream machine = no problemo. I do not have counter (or cupboard) space for an ice cream machine at this point, as awesome as they are. In comes no-machine or no-churn ice cream, and we have zero problem! It freezes up like a dream! Scoops like store-bought ice cream. It’s wayy creamier than most store bought ice creams (because it’s made with actual whipping cream – lots of it!). It’s not the same as store-bought. But that’s okay. It might be better-er. Especially when you throw in some ginger. Wow.
Has anyone ever had ice cream that is spicy? This is it. You have cold (the ice part), creamy (that’d be the cream – duh), sweet and spicy (the sweetened condensed milk and ginger, respectively)! It’s a party on your taste buds.
There is a local ice cream shop around here that makes homemade ginger ice cream. That’s where this idea was born. Can I have ginger ice cream at home!? With only FIVE ingredients?! Sure thang.
It’s super easy. And there are so many options, if you really don’t like ginger. We’ve made cookie dough, vanilla, and vanilla with chocolate shavings. (Cookie dough is also amazing, because you can put ALL the dough in there. Basically cookie dough, with a bit of ice cream.) I’m thinking bubble gum for the kiddos next.
- 2 cups whipping cream
- 1 can sweetened condensed milk
- 1/2 tsp vanilla
- 1/2 tsp ground ginger
- 1 x 3 inch nub of ginger
- Place ginger in food processor, and process until it's in small chunks (like skor bit-sized, or a bit smaller).
- Whip your cream, until stiff peaks form.
- Fold in the sweetened condensed milk, ground ginger, and vanilla, gently.
- Add ginger, and fold again.
- Place in a 9 x 9 or loaf pan.
- Freeze for at least 6 hours, or overnight.
- You can add more or less ginger, as to your liking. The size of your chunks of ginger - also up to you!
*Boys hanging on the trampoline eating popsicles
Recipe linked up on Buns in My Oven