Sunday, November 11, 2012

Ginger scones

It's getting towards that time of year for treats and holiday spice.

So here is my recipe gift to you:

Ginger Scones

2 C flour
1 Tbsp baking powder
3 Tbsp Sugar
1/2 tsp salt
1/4 tsp ground ginger
1/4 C chopped crystallized ginger
5 Tbsp cold butter
1 C Heavy cream
2 Tbsp milk
2 Tbsp raw sugar

Whisk together the dry ingredients. Cut in butter (or use a food processor) until it resembles a fine crumb.

Stir in the heavy cream with a fork until it just starts to come together. Turn everything out onto the counter top and gently knead until you have a rough, sticky ball. Be careful not to overwork the dough or the scones will be tough.

Pat the dough into a greased 9" spring form pan, cover with cling film, and refrigerate over night. (if you don’t have a spring form pan, you can form the dough on a 9” plate; also if you absolutely have to have scones now, simply put the dough in the freezer for about 15-20 minutes to firm everything up before slicing)

Preheat the oven to 400ยบ F, remove the sides of the pan and cut the round into 8 equal wedges. Place the wedges on a cookie sheet lined with parchment paper, leaving plenty of room between each wedge; lightly brush with milk and sprinkle with raw sugar. Bake for 15- 18 minutes, or until just golden around the edges.

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