My quest for approximating the magical ginger rhubarb scone from Beacon Hill Books & Cafe continues with this batch of candied ginger scones. This one turned out decently enough, but it’s not close to the original. I’m going to try freezing the butter and grating it for the next attempt – and I found a recipe for a lavender version that I want to try out as well. Trying two different switches is the worst way to experiment, as I recall from my Earth Science days, but that’s the kind of chaos I’m bringing to this end of summer party. Deal with it.
