Griffon Scones

Ingredients: 2 cups flour* 3 tbsp. sugar 1 tbsp. brown sugar 2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. cardamom 2 oz. finely chopped crystallized ginger 1 tsp. ground ginger 6 tbsp. butter 1/2 cup buttermilk 2 large eggs Almond Paste (for the acorn) 1/4 cup White Chocolate Chips 1/4 cup, plus 1 tbsp. Milk Chocolate Chips *Substitute for gluten free flour mix if you're allergic to regular wheat flour

Directions: 1. Preheat the oven to 350°F. Beat the butter and the sugars until creamy. Beat in one egg at a time until well mixed. In a separate bowl, mix the remaining dry ingredients and the crystallized ginger. Gently fold in half the flour mixture, then mix in the buttermilk and add in the remaining flour mixture. Dough should not be too dry. 2. Pour dough out onto a lightly floured surface and spread until the dough is two inches and a half tall. Then cut out into round forms. Place on lightly greased cookie sheet. Place the cookie sheet in the oven and let it bake for about 25 minutes or until golden brown. 3. Form the acorns out of almond paste and allow them to dry for one hour. Place in the refrigerator to chill. 4. Meanwhile, melt 1/4 cup of white chocolate chips with a tablespoon of milk chocolate chips and mix together. In a separate container, melt 1/4 cup of milk chocolate chips. When acorns are chilled, paint the body of the acorn with the white chocolate mix and the top of the acorn with melted milk chocolate. Allow to dry on wax paper. 5. After the acorns are dried and the scones are cooled to room temperature, glue on the acorn with a dab of melted chocolate at the top center of the scone. Let it harden and serve!

#scones #geeky