As much as I love ginger scallion sauce, it does come to a point where I get tired of the usual applications - on rice, on noodles, on soup... Yes, the applications are endless, however, each recipe yields a good amount of sauce and sometimes, it just gets forgotten in the fridge.
After discovering a bottle of leftover sauce in my fridge and going crazy thinking of how I could use it differently, a lightbulb went off: why not put it in a scone? Cheddar cheese and scallion scones are so popular - why not ginger scallion scones? And thus, the ginger scallion scone was born.
For some reason, I have always been intimated by scones. I think of the buttery and flaky scones at the famous Peninsula Hong Kong and the Fairmont and I negate myself, thinking I can't make something that flavourful. I had only researched a few recipes when I realized how simple it really was. It literally took me five minutes to whip up the dough. FIVE MINUTES!
If I were to make this again, I'd swap out butter with the ginger scallion oil as the flavour would be much better. This recipe was already good but it could be better with butter! Always.
Another note - I did use gluten-free flour for this by Cloud 9 but all purpose would work just as well since it's a cup for cup substitute. I hope you guys enjoy this recipe as much as I did! Serve with seaweed butter (a la Blue Water Cafe!).
GINGER SCALLION SCONES - makes 8 scones
2 cups gluten-free flour
4 tsps baking powder
1 tsp salt
1 egg, beaten
1 egg yolk
1/4 cup ginger scallion sauce (oil and ginger scallion chunks)
1/3 cup almond milk, unsweetened
1/4 cup warm water
maldon sea salt
Preheat the oven to 400F.
Sift the flour, baking powder and salt together and place in your stand mixer.
In a separate bowl, place all the wet ingredients together until well-combined.
In your stand mixer with a pastry (preferred) or whisk attachment, add the wet ingredients and mix on low-medium (3 setting on a KitchenAid) until just combined. Do not overmix or you'll end up with a very tough scone!
On a non-stick surface, dump out the dough and form into a ball. Roll out with a baking pin until about 3cm thick and cut unto triangles. Brush with the egg yolk.
Sprinkle maldon sea salt on each of the scones and bake for 15 - 20 minutes. Serve with seaweed butter (softened butter mixed with furikake).