These Chocolate Ginger Stout Scones are perfect for a lazy weekend morning, or as an afternoon snack throughout the week. In particular, the chocolate stout glaze provides a delicate richness, and helps to emphasize the unique ginger flavour, too!
Prep time: 15 minutes
Cook time: 18-22 minutes
Yield: 12 scones
5. Strain stout and ginger mixture. Save the stout; stir soaked ginger into the dry ingredients.
6. In a separate bowl, whisk together maple syrup, cream, yogurt, and vanilla extract. Whisk in the saved stout. Pour the mixture into the dry ingredients. Using two knives, cut wet ingredients into the dry ingredients until just moistened.
7. On a lightly-floured piece of parchment paper, quickly bring dough together and pat into a large rectangle approximately 10 x 8 inches (25 x 20 centimetres); do not overwork. Chill in the freezer for 10 minutes.
8. Divide the longer length into thirds and the shorter length in half. This will result in six rectangles. Cut each rectangle diagonally into triangles. Place into fridge to rest and chill for 20 minutes before transferring onto the prepared baking sheet.
9. Whisk together the egg and water, lightly brush the tops with egg wash. Place into preheated oven. Bake for 18 to 22 minutes. Take out of the oven and allow to cool for 5 minutes on the pan before transferring onto a wire rack to cool completely, before dipping or drizzling with icing.
2. Add cooled melted Mirage margarine, stout, and vanilla extract. Stir until completely combined.
3. Dip or spoon glaze onto one corner of the completely cooled scones. Sprinkle with diced candied ginger. Allow glaze to harden. Serve immediately. Store in an airtight container for up to 2 days at room temperature, or up to 1 week in the refrigerator.
Cook time: 18-22 minutes
Yield: 12 scones
Ingredients
Chocolate Ginger Stout Scones
- 170 / 3/4 cup Mirage margarine, frozen into small chunks
- 49 g / 1/3 cup candied ginger, diced
- 80 ml / 1/3 cup of your favourite stout
- 375 g / 3 cups all purpose flour, cold
- 50 g / 1/2 cup cocoa powder
- 108 g / 1/2 cup dark brown sugar, packed
- 12 g / 2 1/2 tsp baking powder
- 5 g / 1 tsp baking soda
- 3 g / 1/2 tsp fine sea salt
- 6 g / 2 tsp ground ginger
- 3 g / 1 tsp ground cinnamon
- 2 g / 1 tsp instant espresso/coffee
- 131 g / 3/4 cup dark or semi-sweet chocolate chips
- 60 ml / 1/4 cup pure maple syrup
- 60 ml / 1/4 cup heavy cream
- 60 ml / 1/4 cup greek yogurt
- 5 ml / 1 tsp pure vanilla extract
Egg Wash
- 1 large egg
- 15 ml / 1 tbsp water
Chocolate Stout Glaze
- 120 g / 1 cup icing sugar
- 16 g / 2 tbsp + 1 tsp cocoa powder
- 1 g / 1/8 tsp instant espresso
- 2 g / 1/4 tsp ground ginger
- 1 g / 1/8 tsp ground cinnamon
- 28 g / 2 tbsp Mirage margarine, melted
- 45 ml / 3 tbsp stout same one used in the recipe
- 5 ml / 1 tsp pure vanilla extract
- 19 g / 2 tbsp candied ginger, diced
Directions
Chocolate Ginger Stout Scones
1. Place Mirage margarine in chunks into a bowl and freeze; at least one hour.
2. Place diced candied ginger in a medium bowl. Pour the stout over the candied ginger and allow to soak; about 15 minutes.
3. In large bowl, whisk together flour, cocoa powder, dark brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and instant espresso.
4. With pastry blender, or 2 knives, cut frozen margarine into flour mixture. Gently toss margarine every few minutes to prevent clumping. Stir in chocolate chips.
5. Strain stout and ginger mixture. Save the stout; stir soaked ginger into the dry ingredients.
6. In a separate bowl, whisk together maple syrup, cream, yogurt, and vanilla extract. Whisk in the saved stout. Pour the mixture into the dry ingredients. Using two knives, cut wet ingredients into the dry ingredients until just moistened.
7. On a lightly-floured piece of parchment paper, quickly bring dough together and pat into a large rectangle approximately 10 x 8 inches (25 x 20 centimetres); do not overwork. Chill in the freezer for 10 minutes.
8. Divide the longer length into thirds and the shorter length in half. This will result in six rectangles. Cut each rectangle diagonally into triangles. Place into fridge to rest and chill for 20 minutes before transferring onto the prepared baking sheet.
9. Whisk together the egg and water, lightly brush the tops with egg wash. Place into preheated oven. Bake for 18 to 22 minutes. Take out of the oven and allow to cool for 5 minutes on the pan before transferring onto a wire rack to cool completely, before dipping or drizzling with icing.
Chocolate Stout Glaze
1. In a medium bowl, whisk together the icing sugar, cocoa powder, instant espresso, and spices.
2. Add cooled melted Mirage margarine, stout, and vanilla extract. Stir until completely combined.
3. Dip or spoon glaze onto one corner of the completely cooled scones. Sprinkle with diced candied ginger. Allow glaze to harden. Serve immediately. Store in an airtight container for up to 2 days at room temperature, or up to 1 week in the refrigerator.
Chef Notes
- Freeze Mirage margarine the day before, so that it is ready to use.
- To ensure Mirage margarine stays cold, place bowl of dry ingredients into the refrigerator in between steps.
- Chopped chocolate can be used in place of chocolate chips.
- White or milk chocolate chips can be substituted for dark chocolate chips.