teaism ginger scones
 
recipe courtesy teaism 
show: $40 a day 
episode: washington, dc 
 
 
prep time: 20 minutes 
cook time: 15 minutes 
yield: 12 servings 
 
1 cup  all-purpose flour
1 cup  cake flour
1 Tbsp  sugar
1/2 tsp  dried ginger
1/2 tsp  salt
1/2 tsp  baking soda
1 tsp  cream of tartar
4 Tbsp  unsalted butter, cut in pea size cubes
2 oz.  chopped, crystallized or candied ginger
3/4 cup  milk
1   egg yolk, beaten with 1 teaspoon cold water to make an egg wash
 
preheat the oven to 450 degrees f. 
you can mix by hand or with a food processor or mixer, but be careful 
not to over blend the dry ingredients. if you over-blend, your scones 
will be tough and chewy. put the 7 dry ingredients in a bowl and add 
the cubes of butter. with your fingers, or with 2 knives, blend the 
butter into the dry ingredients until it resembles a course cornmeal. 
some large pieces of butter should remain, this will make your scones 
light and fluffy. if you are using a processor, pulse briefly. stir in 
the ginger bits. add the milk and work quickly with a fork to 
incorporate. the dough should be soft and lightly moist. again, don't 
over-mix. turn the dough out onto a floured work surface and gently pat 
down until it stands about 1/2-inch thick. cut into 12 triangles with a 
dough cutter or a knife and put onto an ungreased baking sheet. brush 
the tops of the scones with the egg wash and sprinkle with some sugar. 
bake for 12 minutes until golden. let cool briefly. 
 
this recipe was provided by professional chefs and has been scaled down 
from a bulk recipe provided by a restaurant. the fn chefs have not 
tested this recipe, in the proportions indicated, and therefore, we 
cannot make any representation as to the results. 
 
source: 
http://www.foodnetwork.com/food/recipes/recipe/0,1977,food_9936_21579,00.html 
 
 
 
-- 
 
(ID: 75108) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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