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My mom has never had much of a sweet tooth, but the one confection she enjoys is See’s dark chocolate covered candied ginger. It’s spicy and incredibly flavorful, without being too sweet. You can find candied ginger in the bulk aisle at the Good Foods Market & Café, where they also sell local high quality dark chocolate that is the perfect compliment to this scone.

Mother’s Day is all about spoiling mom with her favorite things and brunch has become a tradition in many families. These scones would be a delicious addition to your brunch spread or to bring on a tray for breakfast in bed! The basic scone recipe is incredibly versatile, so if ginger isn’t your thing, you can substitute the ginger and chocolate with a combination of fresh blueberries, dried fruit, nuts, etc.

2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ stick of butter, diced
¾ cup buttermilk
1/2 cup candied ginger, diced into small pieces
1/2 cup dark chocolate chunks
1 teaspoon, vanilla extract
1 egg, separated
Turbinado or sugar in the raw, for sprinkling

Preheat the oven to 400 degrees.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add the butter cubes and combine with your fingertips until the mixture resembles coarse meal. Mix in the candied ginger and chocolate.

In a separate small bowl, whisk together the buttermilk, vanilla, and egg yolk. Add this mixture to the dry ingredients and gently stir with a spatula to form a moist dough. Gather dough into a ball and transfer to a floured surface. Press the dough to form an 8 inch circle and use a sharp knife to cut the round into 8 wedges. Transfer the wedges to a parchment lined baking sheet. Brush the tops of the scones with the remaining egg white and sprinkle with raw sugar. Bake until scones are lightly browned and crusty on top and an inserted toothpick comes out clean, about 13-15 minutes.