Monday, October 7, 2013

Ginger Scones

Scones sometimes have the tendency to be dry and rather flavorless, but not these.  This amazing recipe hails from the Nancy Silverton at the La Brea Bakery in Los Angeles and is courtesy of my favorite website for recipes, epicurious.com.  These scones also happen to be a favorite treat around the bed and breakfast.  I like to make them into small squares, just for buffet purposes, but can be cut with a three-inch round cutter as suggested, or into the traditional triangle scone shape.



2.25c unbleached pastry flour of all-purpose flour
1/3c granuated sugar
1T baking powder
1t fine chopped lemon zest
1.5 sticks (6oz) unsalted butter, cut into 1 inch cubes and frozen
4.5oz candied ginger, finely chopped into 1/4 pieces to equal 2/3 cup
3/4c heavy cream, plus extra for brushing the tops of the scones

  1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees.
  2. In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, and baking powder, and pulse to incorporate.  Add the lemon zest and butter, and pulse on and off, until the mixture is pale yellow and the consistency of fine meal.
  3. Transfer the mixture to a large bowl and stir in the ginger.  Make a well in the cetner and pour in the cream.  Using one hand, draw in the dry ingredients, mixing until just combined.
  4. 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 (or rectangle if cutting squares or triangles).  Cut out the circles (or shape of your choice), cutting as closely together as possible and keeping the trimmings intact.
  5. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.  Place the scones 1 inch apart of a parchment-lined baking sheet.
  6. Brush the tops with the remaining cream.
  7. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
  8. Try to allow them to cool before you eat them, but try as we might, we haven't quite mastered that.
  9. Enjoy!!


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