Ginger Scones
From Epicurious
Another scone recipe for my brother in law. Yes you can make good scones.
In the US.
Not store bought.
You can use store bought candied ginger or make your own courtesy of google.
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate.
Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger.
Make a well in the center and pour in the cream.
Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour.
Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.
Roll or pat the dough into a circle about 3/4 inch thick.
Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.
Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Please note, the recipe calls for frozen butter since you are processing in a food processor. The added heat of the machine heats up the butter a lot. You want it to not melt while you are making the batter (please look up AB's tender vs flakey if you want more explanation). You can do this by hand using just chilled butter. Just squish the butter between your fingertips.
Another scone recipe for my brother in law. Yes you can make good scones.
In the US.
Not store bought.
You can use store bought candied ginger or make your own courtesy of google.
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate.
Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger.
Make a well in the center and pour in the cream.
Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour.
Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.
Roll or pat the dough into a circle about 3/4 inch thick.
Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.
Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Please note, the recipe calls for frozen butter since you are processing in a food processor. The added heat of the machine heats up the butter a lot. You want it to not melt while you are making the batter (please look up AB's tender vs flakey if you want more explanation). You can do this by hand using just chilled butter. Just squish the butter between your fingertips.
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