Ginger Biscuits

Okay, so they are actually scones but I can't stop calling them biscuits.  I think it has to do with the fact that I like biscuits better than scones (and I like scones).  The fact that I keep calling them biscuits is an indicator of how much I love these little treats.

A bit of history on the recipe...
About six years ago, I went on a search for the perfect scone recipe.  About a year and many many scones later, I found it.  As time has gone by and I have gotten more confident with my baking skills, I have modified the recipe to suit my needs & desires.  I almost always make cranberry orange or blueberry scones.  A good friend recently had a baby and I wanted to make some scones for her and her family.  I thought they would be perfect because they are not too sweet but sweet enough, a little bit healthy (at least compared to a cookie...we are talking snacks here), and can be eaten anytime of day (before breakfast, between meals, after dinner...after all, we need to keep those mama's fed!).  Her flavors are not cranberry and blueberry...her flavors are lemon and ginger.  No lemon was to be found so I went with the ginger.

At this point, I *think* I can claim this as my own recipe.  I have changed at least 3 ingredients and have modified amounts.  Anyone know the "official" rule on that?  Anyway...without further ado...

Ginger Scone Biscuits

3 cups flour
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold butter
1 cup chopped crystallized ginger
1/2 cup sugar (plus a bit more for the top)
2/3 cup plain yogurt or milk (I use yogurt)
1 egg

Mix flour, baking powder, baking soda, and salt in a large bowl.  Cut in butter with a pastry knife or fingers until it's a fine meal.  Stir in ginger and sugar.  In a separate container, beat egg and mix in yogurt.  Add yogurt and egg mixture to dry ingredients.  Mix just until a dough begins to form (do not over mix).  Knead the dough a couple of times on a floured surface.  Pat into a rectangle about 1/2 inch (or perhaps 3/4 inch) thick and sprinkle the entire rectangle with sugar.  Cut into squares and place on a cookie sheet.  Bake at 400 degrees for about 10 minutes (until they are just turning brown).

Two important notes
1. Don't over mix (did I already say that?).  The less you handle the dough, the flakier the scone will be.
2.  I like them best when they stay soft after they cool.  To achieve this, you will want to really watch how long you cook them and try to catch them before they start browning.  It's harder than it sounds because they often brown on the bottom before the top so it takes a bit of guesswork.  This doesn't always work out for me and I'll tell you...they are still delicious if they are browned a bit.