These unassuming little scones may look somewhat boring, but oh, the flavor! My goal was to make  a scone that captures some of the flavors of the holiday season, in a subtle way (nothing against the chocolate peppermint crunch varieties that invariably pop up this time of year), but they actually turned out to be real flavor bombs! Brown sugar and maple syrup add a complex sweetness, while toasted pecans impart a nutty crunch throughout the dough. Fine bits of crystallized ginger add piquant bursts of flavor, and  a generous topping of turbinado sugar is a sparkly finish, adding more crunch. And yes, you can freeze them: wrap individual scones well in plastic, then place them in a single layer in a sealed freezer bag and freeze. They can be frozen for up to 3 months, so bring on the house guests…. Defrost them (the scones, not the guests)  in the microwave at 50% power for 30 to 60 seconds.

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Yield: 8 scones

Ingredients

• 8 tablespoons (113 grams) unsalted butter, cut into ½-inch cubes
• 1 ½ cups (195 grams) all-purpose flour
• 3 tablespoons (37 grams) light brown sugar
• 2 teaspoons baking powder
• ¾ teaspoon ground ginger
• ½ teaspoon ground cinnamon           
• ¼ teaspoon fine sea salt
• 3 tablespoons (56 grams) maple syrup
• 1/3 cup (77 grams) heavy cream       
• ¾ cup (66 grams) pecans, toasted and coarsely chopped (toast in 350°F oven for 10 minutes)
• 3 tablespoons (30 grams) finely chopped crystallized ginger
• 1 egg whisked with 2 teaspoons milk or cream, for egg wash
• Turbinado sugar, for sprinkling

Instructions

1. Place the butter cubes in the freezer until ready to use. 

2. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

3. In the bowl of a food processor, combine the flour, brown sugar, baking powder, ground ginger, cinnamon and salt, and pulse until blended. Scatter the cold butter cubes over the flour mixture and process until the mixture forms coarse crumbs. Turn the mixture into a medium bowl and form a well in the center. Add the maple syrup and cream to the center of the well and, using a wooden spoon or rubber spatula, gradually stir the flour mixture into the liquid (the mixture should be crumbly). Add the crystallized ginger and pecans and gently knead the dough very lightly just a few times, until it comes together. Transfer the dough to a lightly floured work surface and gently pat it into a smooth 7-inch round that is about 1 inch thick. Using a chef’s knife, cut the round into 8 wedges and arrange them on the prepared baking sheet, spacing them at least 1 inch apart. Brush the scones with the eggwash, then sprinkle them generously with the turbinado sugar. Bake the scones for 18 to 22 minutes, until golden brown.