Hob Knob Scones
by The Hob Knob
- 3 cups flour
- 1/2 cup granulated white sugar
- 4 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbsp. butter
- 5 Tbsp. minced candied ginger
- 1-1/2 cup blueberries and/or strawberries, dried apricots or dried cranberries
- 2 cups heavy cream (less for blueberries)
First mix together: flour, sugar, baking powder, and salt. Then stir in butter. Add ginger and fruit. Finally. Fold in two cups of heavy cream, or a little more, until the batter is just moist enough to hold together. Touch the batter as little as possible, be very gentle with it. Then scoop it up in about one and a half tablespoon increments and drop onto baking sheet.
Bake at 375 ̊F for about 12 minutes or until browning just begins on the tops. Remove from oven immediately and take the scones straight off the hot pan or they will burn on the bottom.
The most important thing is to touch and bother the batter as little as possible.
Yield: 20 scones
Hob Knob scone mixes ($15) are sold inside the hotel’s gift shop at 128 Main Street in Edgartown.