Dried Fruit and Ginger Scones Recipe

Position a rack in the middle of your oven and preheat to 425°F. If you're using a pizza stone, put it in the oven to preheat with the oven.

If you're using a cookie sheet, line it with parchment paper and set it aside for now.

Sprinkle a little flour on top of the dough, then pat it out into a circle about 1-inch thick. Try not to add too much flour here, or the scones can become dense and tough.

Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces. You may need to scrape off and re-flour your slicing instrument between slices. Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them about a half inch apart.

Bake for 13-15 minutes, or until lightly golden on top and cooked through.

Cool the scones for at least 10 minutes before removing them to a wire rack. They can be eaten warm or cool.