Carrot Ginger Scones

Scones are super easy to make and taste so much better when they are fresh from the oven!  Serve this with a pumpkin spiced latte for a great breakfast treat!

Ingredients:

2 1/4 cups AP Flour

1/3 cup Brown sugar

1 Tbsp Baking powder

1 tsp Cinnamon

1 tsp Lemon zest

1/2 cup Freshly grated carrot

12 Tbsp Unsalted COLD butter, cut into cubes (cut it up and put it in the freezer if you'd like)

2/3 cup Finely, evenly, chopped candied ginger

1/2 cup Heavy cream + extra for brushing tops of scones

1/4 cup Reconstituted bacon fat (or, if you don't have this, just increase to 3/4 cup cream)

Method: 

1.  Preheat oven to 400 degrees F.  Sift together flour, sugar, cinnamon and baking powder in large bowl. Mix in lemon zest and carrot. 

2.  Cut in butter cubes until mixture is crumbly and all the butter is well coated. 

(Or, to make steps 1 & 2 really simple,  place the first 5 ingredients in a food processor and pulse until well mixed.  Add in butter, pulse until mixture is crumbly and fine).  

3.  Mix in chopped ginger.  Make a well in the center and pour in cream and bacon fat.  Using hands, blend the wet and dry ingredients until a solid ball of dough forms.  Knead 15 times.  If you have time, place in refrigerator for 1 hour to allow dough to rest and flavors to combine.  

4.  Form 3 in balls and place on baking sheet lined with parchment.  You should get 8 scones out of this batch.  Brush tops with cream and bake on 400 degrees for 12-15 minutes.