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Scones: Ginger Cream Scones

Source of Recipe

Colorado Daily posted by Catgurrl @ RecipeCircus


List of Ingredients



2-1/4 cups unbleached all-purpose flour

1/3 cup sugar

1 Tbsp baking powder

2 tsp ground ginger

12 Tbsp (1-1/2 sticks) unsalted butter, well chilled and cut into small bits

3/4 cup heavy (whipping) cream, well chilled, plus 1 to 2 Tbsp for brushing

1/2 cup chopped candied crystallized ginger




Recipe



Preheat oven to 400 degrees (F). Butter a cookie sheet.


In a food processor, whirl together the flour, sugar, baking powder and ground ginger. Scatter the butter over the dry ingredients and pulse the mixture just until it resembles coarse meal. Pour in the cream and pulse the mixture just until combined.


Turn the dough out onto a floured work surface and scatter the crystallized ginger over it. Gently pat out the dough and fold it back over itself about a half-dozen times, until smooth. Use a light hand and don't overmix. Divide the dough in half and pat it out again into two 3/4-inch-thick disks. Cut each disk into 6 plump pie-shaped wedges.


Transfer the scones to the prepared cookie sheet and brush with cream. Bake for 16 to 18 minutes, until light and brown. Serve warm or at room temperature.

YIELD: 12 Scones