i first discovered a recipe for ginger crumble scones 12 years ago (side note: how is 2005 twelve years ago?!) and i’ve loved them (at least in theory) ever since.
i say “at least in theory” because the recipe called for 2 1/2+ sticks of butter, a cup of heavy cream, 4 eggs, and 1 2/3 cups sugar. le yikes! if we’re being honest, i just don’t feel that great after starting my day with dessert, however delicious it may be.
(if we’re being *really* honest, i’m beginning to wonder if the time of day is not the issue and maybe my body just doesn’t love sugar, flour, and dairy, but more on that some other day, after i’ve done more experimenting and, possibly, grieving. just kidding about that grieving! sort of…)
so, back to these scones. basically, i wanted to keep the gingery deliciousness and make it so that i could eat more than just a few bites of one.
back in december, i shared some delicious pear cardamom scones that i love (and maaaay even be a contender for “favorite scone” award, edging out this long time favorite, the ginger crumble scone. *may* let’s not be hasty with deciding on our favorite scone…).
one of the things that i like best/one of the things that i like them in spite of, is that they have very little sugar. also conspicuously absent is the heavy cream, 1 of those sticks of butter, and half of the eggs of the original ginger crumble scones recipe.
now, at this point, those of you who are into baking/things that taste good are probably getting nervous. let me reassure you of two things: 1) there’s still a bunch of butter (plus crème fraiche) and 2) because of the crumble topping on these scones (and the fact that crystallized ginger is literally coated in sugar), these scones still have quite a bit of sugar (which boosts flavor and helps baked goods retain moisture/stay fresh).
and while it’s true that scones don’t stay fresh when sitting on the counter for days, you can very successfully freeze the ones you don’t eat right away. well, if you have any left. i, for one, find these scones to be irresistible now.
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