Sunday, October 30, 2005

Ginger Scones

Another gem I found while cleaning today. If you haven't tried the Ginger Scones at Teaism, I highly recommend it. This is their recipe, ssshhhh, don't tell anyone. This is a pretty easy recipe, but do becareful not to overwork the dough.

Ginger Scones

yields 12 Scones

1 cup all-purpose flour
1 cup cake flour
1 TB sugar
1/2 tsp dried ginger
1/2 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
4 TB, unsalted butter, cut into pea sized cubes
2 oz. chopped, crystallized ginger
3/4 Cup milk

1 egg yolk, beaten with 1 tsp cold water to make an egg wash

Preheat the oven to 450 degrees F.

You can mix by hand or with a food processor/mixer, but be careful not to over blend--creating tough/chewy scones.

Put the seven dry ingredients in a bowl and add the butter. Blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the chopped, crystallized ginger. Add the milk and work quick with a fork to incorporate. The dough should be soft and slightly moist.

Turn the dough out onto a floured work surface and gently pag down until it stands about 1/2 inch thick. Cut into 12 triangles. Put onto an ungreased baking sheet. Brush the tops with the egg wash and sprinkle with some sugar. Bake for twelve minutes until golden. Let cool.


UPDATE 10/8/06: Click here for photos and notes.

3 comments:

DC Food Blog said...

Geez you're prolific this weekend. I am definitely going ot have ot try out the cranberry chicken. Sounds divine.

ScottE. said...

Cleaning and organizing got me motivated to post some long over due recipes! Hope the cranberry kickin' apple pickin' chicken work for you. I need to test it again, it's been awhile.

Terri in WI said...

This recipe reminded me of the killer gingerbread scones I make, but mine are made with mollases and brown sugar. Here's a nutmeg whipped cream recipe that goes fantastically with the gingerbread scones that would probably work just as well with Scott's ginger scones:

In a chilled small mixer bowl, combine:
1/2 cup whipping cream
1 Tablespoon sugar
1/2 teaspoon finely shredded orange peel
1/2 teaspoon vanilla
1/8 teaspoon groung nutmeg

Beat with chilled beaters of an electric mixer on medium until soft peaks form. Serve immediately with warm scones or chill until needed, up to 2 hours.

ENJOY!