Using cold butter and cold cream when preparing the dough for these scones ensures that your butter will melt more slowly in the oven, creating a better rise and a flaky, crumbly texture.Crystallized ginger is the key ingredient in these scones to add the perfect amount of zippy heat that balances the sweetness of dates and chocolate.Date-Ginger-Chocolate Scones Print Recipe Makes 8 scones Ingredients  3 cups (375 grams) all-purpose flour, plus more for dusting¼ cup (50 grams) granulated sugar4 teaspoons (20 grams) baking powder1¼ teaspoons (3.75 grams) kosher salt½ cup (113 grams) cold unsalted butter, cubed½ cup (85 grams) finely chopped dark chocolate⅓ cup (53 grams) finely chopped crystallized ginger⅓ cup (53 grams) finely chopped dates1 cup (240 grams) plus 1 tablespoon (15 grams) cold heavy whipping cream, divided1 tablespoon (13 grams) vanilla extractGarnish: turbinado sugar InstructionsLine a baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

Using a pastry blender or your hands, cut in cold butter until mixture is crumbly.Stir in chocolate, ginger, and dates.Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes

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