Double Ginger Pecan Scones
1 — 14 ounce bag of Stauffer’s® Ginger Snaps
3 Cups of Flour
½ Cup of Granulated Sugar
6 Tablespoons of Baking Powder
1 Cup of Coarsely Chopped Pecans
¼ Cup of Finely Chopped Crystalized Ginger
12 Tablespoons of Frozen Unsalted Butter
2 Large Eggs
1 1/3 Cups Heavy Cream
2-3 Teaspoons of Granulated Sugar
Place the Ginger Snaps in the bowl of a food processor and process till you have fine crumb.
Place the Ginger Snap crumbs, flour, sugar, baking powder, pecans and crystalized ginger in a large bowl and stir to combine.
Grate the frozen butter with a large grater and add to the flour mixture.
In a separate bowl mix the eggs and heavy cream.
Add the wet ingredients to the dry ingredients and mix together till the dough just holds together.
Remove the dough from the bowl and place on a lightly floured surface and knead lightly 2-3 times till the dough comes together.
Divide the dough in half and press each half into a circle ¾ of an inch thick. Cut each circle into 8 wedges and place them on a sheet pan lined with parchment paper.
Preheat oven to 375 degrees Fahrenheit. While the oven is preheating place the scones in the freezer for 15 minutes.
Sprinkle each scone with a bit of the extra sugar.
Bake the scones for approximately 20 minutes or until golden brown.
Remove from oven and cool on a rack.
Makes 16 Scones.