Ginger Scone
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| ginger scone (baking911.com) |
| |
| makes 8 |
| candied ginger turns this traditional cream scone into a spicy and |
| addictive breakfast. after all these years, it's still our bestselling |
| scone at the la brea bakery. |
| |
| special item: 3-inch round cutter |
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| 2-1/4 cup | unbleached pastry flour or unbleached all-purpose flour |
| 1/3 cup | granulated sugar |
| 1 Tbsp | baking powder |
| 1 tsp | finely chopped lemon zest (about 1/2 lemon) |
| 1-1/2 stick | (6 ounces) unsalted butter, |
| | cut into 1-inch cubes and frozen |
| 4-1/2 oz. | candied ginger, |
| | finely chopped into 1/4-inch pieces to equal 2/3 cup |
| 3/4 cup | heavy cream, chilled, |
| | plus extra for brushing the tops of the scones |
| |
| adjust the oven rack to the middle position and preheat the oven to 400 . |
| in 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. add the lemon zest and butter, and pulse on and off, |
| or mix on low, until the mixture is pale yellow and the consistency |
| of fine meal. |
| |
| transfer the mixture to a large bowl and stir in the ginger. make a |
| well in the center and pour in the cream. using one hand, draw in the |
| dry ingredients, mixing until just combined. |
| 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. cut out the circles, cutting as closely together as |
| possible and keeping the trimmings intact. |
| gather the scraps, pat and press the pieces back together, and cut out |
| the remaining dough. place the scones 1 inch apart on a parchment-lined |
| baking sheet. |
| brush the tops with the remaining cream. |
| bake for 12 to 16 minutes, until the surface cracks and they are |
| slightly browned. |
| |
| >from nancy silverton's pastries from the la brea bakery |
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| (ID: 10197) Mirror: rec.food.recipes: Sun, Nov 2, 2003 |