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Ginger Scones




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Recipezaar
Ginger Scones
Recipe #33457 | 36 min | 20 min prep
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By: spatchcock
Jul 7, 2002

Great scones.
8 scones (change servings and units)

Change to: scones US Metric
1 2 3 4 5 clear stars

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Ingredients
2 1/4 cups unbleached pastry flour (I used unbleached all-purpose flour)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon, zest of (about 1/2 lemon)
3/4 cup 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
Directions
1Adjust the oven rack to the middle position and preheat the oven to 400°.
2In 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.
3(I used my$10 hand mixer, though, and it worked fine!) 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.
4Transfer the mixture to a large bowl and stir in the ginger.
5Make a well in the center and pour in the cream.
6Using one hand, draw in the dry ingredients, mixing until just combined.
7Wash and dry your hands and dust them with flour.
8Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.
9Roll or pat the dough into a circle about 3/4 inch thick.
10Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
11Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.
12Place the scones 1 inch apart on a parchment-lined baking sheet.
13Brush the tops with the remaining cream.
14Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.