Red Currant Bakery

Scone Dough
0 Place your butter in the freezer.
2 Chop up the chocolate and crystallized ginger and set aside.
3 In a large mixing bowl, add in the sugar, grated ginger, and orange zest. Rub together between your fingers until the sugar begins to clump from the moisture of the zest and ginger.
4 Pour in the flour, baking powder, and salt and stir with a fork or whisk to combine.
5 Slice the frozen butter into very thin slices and toss them into the dry ingredients.
6 Rub the slices between your thumb and pointer finger while tossing with the dry ingredients to create large flakes of butter. It doesn't need to be fully incorporated, just make sure each slice has been smushed. Work quickly to make sure the butter stays cold.
7 Pour in the chocolate and ginger and stir to combine.
8 Finally pour in the buttermilk and the vanilla extract. Use the fork to quickly toss and cut the dough until most of it has been moistened by the buttermilk.
Assemble & Bake
10 Dump the very crumbly dough onto your work surface and kind of pat it together into a flat mound. Spoon the marmalade on top of the dough.
11 Fold the dough over the marmalade a few times just until it is somewhat spread throughout the dough and the dough is mostly sticking together. Be careful not to over mix the dough at this stage. It's better for it to look uneven than over mixed.
12 Shape the dough into a disk that is about 1.5" tall.
13 Wrap the dough in plastic wrap and place it in the freezer for 20 minutes.
14 While the dough freezes. Preheat the oven to 400 F and place a rack in the center.
15 Line a baking sheet with parchment paper and pour 3 tablespoons of heavy cream into a small bowl.
16 Once the scone dough has chilled and the oven is hot, remove the dough from the freezer and unwrap it onto a floured work surface.
17 Use a knife to cut the disk into 8 wedges.
18 Brush the tops of the scones with the heavy cream and then sprinkle with the turbinado sugar.
19 Place the scones onto the lined baking sheet, spacing them out as evenly as possible.
20 Bake in the preheated oven for 15 minutes.
21 Rotate the pan 180 degrees and bake for another 8-10 minutes until golden brown.
22 Once baked, allow them to sit and cool for 5 minutes and then enjoy warm with more marmalade if desired.