Strawberry Rhubarb Ginger Scones With Vanilla Bean Glaze
|2 1/2||cups all-purpose flour|
|1/4||cup Sugar In The Raw Organic White®|
|1/4||cup finely chopped candied ginger, about 1 ½ ounces|
|2||teaspoons baking powder|
|1/2||teaspoon fine sea salt|
|1 1/4||cups cold heavy cream, plus extra for brushing|
|Zest of 1 orange|
|1/2||cup chopped fresh or frozen strawberries|
|1/2||cup chopped fresh or frozen rhubarb|
|1/2||cup powdered sugar, sifted|
|1||tablespoon heavy cream|
|Seeds from 1/2 vanilla bean|
|Minced candied ginger, optional|
Preheat oven to 425℉. Line a baking sheet with parchment. In a large bowl, combine flour, Sugar In The Raw Organic White®, ginger, baking powder, and salt. Add cream, zest, and vanilla and stir until dough is slightly crumbly. Add strawberries and rhubarb and use your hands to mix the dough until it comes together in a shaggy ball.
Transfer dough to a lightly floured work surface and flatten into a 1” thick disk. Cut into 8 wedges and place on baking sheet. Lightly brush scones with cream and bake until golden brown, about 20-25 minutes.
Meanwhile, in a small bowl, whisk together powdered sugar, cream, and vanilla bean seeds until smooth.
When scones are done, allow to cool completely on a rack. Drizzle with vanilla bean glaze. If desired, sprinkle with candied ginger.
Per serving: 380 calories, 17g fat (11g saturated fat, 0.5g trans fat), 48g carbohydrates, 6g protein, 0g dietary fiber, 300mg sodium, 19g sugar