Martin philip's ginger scones
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This recipe from Martin Philip's <a href="https://www.amazon.com/Breaking-Bread-Bakers-Journey-Recipes/dp/0062447920?tag=food52-20">Breaking Bread</a>, changed the way I make scones. He advocates substituting white whole wheat flour for 100% of the all-purpose called for in the recipe, and supplementing with an additional 10% to 20% more heavy cream to supplement the hydration (Whole grain flour contains bran, which absorbs more liquid than flour milled from only the endosperm portion (the white, starchy part) of the wheat, he says.) He also taught me that the dry ingredients can and should be mixed in advance, and stored in the freezer. Chilling the dry mix serves two purposes for doughs like this one: as with storing flour in the freezer initially, it keeps whole flours fresher, and it also optimizes the temperature of the dry mix for the eventual working in of the butter, which needs to be kept cold (and unmelted). Resulting in scones so flaky and tender, you'll want to smother them in jam just to watch it seep into their crags.
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