Ginger and Almond Scones
 
1-1/4 cup  flour
1/4 tsp  salt
1/4 tsp  baking soda
1/4 tsp  baking powder
2 Tbsp  sugar
1/2 tsp  ground ginger
1 tsp  finely chopped crystallized ginger
4 Tbsp  chilled butter, cut into bits
1/2 cup  sliced blanched almonds
1/4 tsp  almond extract
1/2 cup  milk (may substitute heavy cream)
 
position a rack in the middle of the oven. preheat the oven to 350 f. 
lightly grease a baking sheet or line with parchment paper (if you forget 
both, it will still work) and set aside. 
in the large bowl of a standing electric mixer, combine the flour, salt, 
baking soda, baking powder and sugar. stir in the ground and crystallized 
ginger. 
 
in the same bowl, using a standing electric mixer on medium speed, add the 
bits of butter to the flour mixture. 
mix until the butter is evenly combined with the flour and the mixture 
feels 
like coarse cornmeal. 
(you can also prepare the dough by hand, rubbing the flour and butter 
together as with pie-crust or biscuit dough. the mixer is easier.) 
add the almonds, the almond extract and then the milk or cream, combining 
just until the dough forms. be careful not to overmix. 
turn out the dough onto a surface dusted with flour or sugar, and pat it 
into a 6-inch square, about 1/2 inch thick. 
cut into triangles with a knife and transfer them to the prepared baking 
sheet, separating them by at least 1/2 inch. 
bake for 20 minutes. serve warm. makes 8 to 10 scones. 
 
per serving (based on 10): cal 163 fat 9 g (4 g sat) fiber 1 g chol 14 mg 
sodium 160 mg carb 18 g protein 3 g 
 
 
dallas [mn] morning news 
 
clipping-cooking digest 
posted by : diane spangenberg <span...@shaw.ca> 
from ann in fla 
 
 
 
-- 
(ID: 1522) Mirror: rec.food.recipes: Fri, Aug 26, 2005


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