Email to Cat      

Ginger Scones with Peaches and Cream

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"Crystallized ginger, which is sometimes called preserved or candied ginger, gives off a unique spiciness that complements sweet foods beautifully. It's especially delicious in these scones, which will definitely get you going in the morning. This recipe can be halved to make about eight scones."

List of Ingredients

â—¦ 3 ¾ cups all-purpose flour
â—¦ ¼ teaspoon salt
â—¦ ¼ cup plus 2 teaspoons sugar
â—¦ 3 tablespoons baking powder
â—¦ ½ cup (1 stick) cold unsalted butter, cut into pieces
â—¦ ¼ cup chopped crystallized ginger
â—¦ 1 ¼ cups whole milk, plus more for brushing
â—¦ ¾ cup heavy cream
â—¦ ¼ cup sour cream
â—¦ 1 ripe fresh peach, cut into wedges, or ½ cup canned peaches, drained
â—¦ 1 tablespoon honey


Recipe

Heat the oven to 375° F.

In a mixer fitted with the paddle attachment, or working by hand in a large bowl, combine the flour, salt, ¼ cup sugar, and baking powder on low speed. With the mixer running, add the cold butter and stir until the mixture is coarse and sandy. You should still be able to see small lumps of butter. Mix in the ginger. Add the milk and mix until almost combined. Do not overmix.

Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together. Using a lightly floured rolling pin, roll out the dough to about ¾ inch thick. Using a biscuit or cookie cutter, cut out 2 ½-inch rounds. Knead the scraps together just until combined, then roll out again, and continue cutting out rounds until all the dough is used. Brush the tops with milk, and sprinkle with 1 teaspoon sugar. Transfer to an ungreased baking sheet.

Bake until light golden brown, 15 to 20 minutes. Let cool on the baking sheet. Meanwhile, whip together the heavy cream, sour cream, and remaining 1 teaspoon sugar until stiff peaks form.

To serve, split the scones in half. Spoon a dollop of whipped cream on each bottom half, add a peach wedge, drizzle with honey, and then prop the top on top.

Makes 15 to 18 scones