Pride and Prejudice is one of my favorite stories of all time. I love the original book, but I also love seeing all the different adaptations. This year, I’ve read two different adaptations. The first was Eligible by Curtis Sittenfeld. It’s a modern retelling set in the suburbs of Cincinnati that swaps Regency Era drama for reality tv, hate sex and CrossFit. The second adaptation I read was Ayesha at Last by Uzma Jalaluddin. This is a much looser interpretation and while it still follows the same general story arc, I found myself completely absorbed wondering how all the twists and turns would play themselves out.
In addition to the different book adaptations, the 2005 movie is one of my go-to background movies while I am working from home. It’s just so pretty! For me, the natural pairing for this Jane Austen classic is tea and scones.
I’ve tried this Honey Ginger Scone recipe before, but I decided to make a few tweaks and amp up the ginger by adding some chopped candied ginger to the dough. It turned out really well!
Honey Ginger Scones
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup candied ginger, finely chopped
- 1/4 cup honey
- 1/2 cup whipping cream, chilled
- 1 teaspoon heavy whipping cream, chilled
- 2 teaspoons turbinado sugar
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, ginger, and salt; whisk together to mix. With a pastry blender or food processor, cut chilled butter into the flour mixture until the mixture resembles coarse crumbs.
In a separate bowl, stir the honey and chilled heavy cream together. Add the flour mixture to the honey mixture; stir just until mixed. Stir in chopped candied ginger. Work the dough quickly and do not over mix.
Tip: Prior to rolling out the dough, wrap it in plastic wrap and put it in the freezer for a few minutes to make sure it remains chilled before baking.
On a lightly floured surface, shape and pat the dough into a rectangle, about 3/4 inches thick. Cut into wedges or use a biscuit cutter and place them 1-inch apart on the baking sheet. Make the cuts as sharp as possible to allow the scones to rise in layers.
Brush the top of each scone with heavy cream. Sprinkle 1/4 teaspoon turbinado sugar on top of each scone.
Bake 12 to 15 minutes or until the scones are very lightly browned.