Ingredients
- 2-1/4 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon grated lemon peel
- 11 tablespoons chilled unsalted butter, cut into pieces
- 3/4 cup plus 2 tablespoons whipping cream
- 2/3 cup diced crystallized ginger
Directions
Preheat the oven to 400F. Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture into large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger.
Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1-inch apart. Brush tops with remaining 2 tablespoons cream
Bake scones until lightly brown, about 18 minutes. (Can be made 1 day in advance. Cool completely. Store in airtight container at room temperature. If desired, rewarm in 350F oven before serving.)
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Submitted 6/13/05.
Source: Bon Appetit, January 2000
Submitted By: Marlen
matchlessm@aol.com
GINGER SCONES