A market favorite pops back

Dear SOS: Now that Hans Rockenwagner is no longer making ginger scones for sale, perhaps he will share the recipe. I really miss them.

LaVonne Swyter

Los Angeles

Dear LaVonne: We’re happy to say that we got the recipe for these fluffy scones -- and they’re back at Rockenwagner’s retail locations (Rockenwagner Bakery in Los Angeles and 3 Square Cafe + Bakery in Venice). So whether you prefer to whip up a batch at home or drop by the bakery to buy some, they’re the perfect wake-up call with their combination of sweet crystallized and spicy fresh-grated ginger.

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Ginger scones

Total time: 45 minutes

Servings: 10

Note: Adapted from Hans Rockenwagner.

4 cups flour

1/4 cup sugar

3 1/2 teaspoons baking powder

1 3/4 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) butter

1 cup diced crystallized ginger, cut into 1/4 -inch dice

1/2 pound fresh ginger (about 8 2-inch pieces), peeled and pureed, about 1 cup

2 eggs

1 cup heavy cream, divided

1. Heat the oven to 325 degrees. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and pureed ginger until well combined.

2. In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to overmix.

3. Divide the dough into 10 even portions and roll each into a ball. Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden.Each serving: 516 calories; 8 grams protein; 58 grams carbohydrates; 2 grams fiber; 29 grams fat; 17 grams saturated fat; 123 mg. cholesterol; 657 mg. sodium.