These scones are "light" because they taste of ginger but aren't "gingerbread." In other words, the scones are a light golden color and taste of ginger but not in an overwhelming or spicy-hot way. The scones are quick to mix up, and you can bake them immediately or let them sit for a slight rise (if your discard is active) and you want a more pronounced sourdough taste. Although I usually make the scones in the air fryer to save electricity and avoid heating up the kitchen with the big oven, you can bake the treats in a conventional oven. Just bake the scones in a regular oven at 400 degrees for 15-20 minutes. The scones are lightly sweetened and include a little grated orange zest for extra flavor. Chopped crystallized ginger in the scones provides extra sweetness as well as taste. The scones are great for breakfast and make a nice snack alongside a cup of coffee or tea. Enjoy!
Air Fryer Sourdough Light Ginger Scones -- Makes 8
1 cup of all-purpose flour
1/4 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground ginger
1/2 teaspoon of grated orange zest
1/3 cup of canola oil
1 cup of starter
2 tablespoons of molasses
1/2 cup of chopped crystallized ginger
Sugar to sprinkle
In a large bowl or measure combine the flour, sugar, baking powder, salt, ground ginger, and orange zest. Dribble in the canola oil a little at a time and work it into the flour mixture with a fork. Stir in the starter and molasses until combined. Fold in the crystallized ginger. Cut small pieces of baking parchment to fit your air fryer basket. Drop 2-3 mounds of dough (each about 1/4 cup) onto each piece of parchment, spacing the mounds at least an inch apart. If you want more uniformly shaped scones, with damp hands, shape each mound into a disk shape. Sprinkle the tops of the scones with a little sugar. Put one dough-topped piece of parchment into your air fryer basket, put the basket in the air fryer, and air fry the scones at 350 degrees for 10-15 minutes or until a light golden brown. Remove the scones from the basket to cool and repeat the process with the remaining dough.
