From the Kitchen of Inn at Little Washington

These scones are best served warm with clotted cream and lemon curd. They can be frozen or stored for several days in an airtight container.

Makes 20 scones

     2 ½ cups all-purpose flour
     5 teaspoons baking powder
     5 tablespoons sugar
     3 tablespoons cold butter, diced
     ½ cup milk
     ¾ cup heavy cream
     1 egg yolk
     ¼ cup minced candied ginger
     ½ cup dried cranberries

1. Preheat the oven to 375 degrees.

2. Line two baking sheets with parchment paper.

3. In the bowl of an electric mixer combine the flour, baking powder, sugar and butter. Add the milk, ½ cup of the cream, the egg yolk, candied ginger and dried cranberries and continue mixing just until the ingredients are incorporated. (Overmixing will cause the scones to be tough.)

4. Turn the dough out onto a lightly floured board and roll out to a thickness of ¾ inch. Stamp the dough out using a 2-inch round cutter and place the scones on the baking sheets. Brush the tops with the remaining cream.

5. Bake for 4 minutes, rotate, and bake for 5 minutes more. Remove the scones with a spatula and cool slightly on a wire rack.