Ginger Scones
Ginger Scones
Teaism Ginger Scones
Ginger Scones
Makes 8 scones
2-1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1-1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and
frozen
4-1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to
equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400
degrees.
In the bowl of a food processor fitted with the metal 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" by Nancy
Silverton, Villard Books.)
Source:
http://gourmetclub.signonsandiego.com/20030212-9999-recipe4.html
Ginger Scones
1/2 cup golden raisins
2 cup unbleached flour
1/3 cup brown sugar, firmly packed
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/2 tsp salt
1/3 cup unsalted butter, cold
1 large egg
3 Tbsp molasses
3 Tbsp milk
1 tsp vanilla
To make scones:
Preheat oven to 375° F.
In bowl, cover raisins with water to soak while preparing scone
ingredients. In large bowl, stir together flour, brown sugar, baking
powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Using
fingers or pastry blender, cut butter into flour mixture until crumbly.
Drain raisins. Let stand to get rid of excess water. Fold raisins into
flour mixture.
In small bowl, whisk together egg, molasses, milk and vanilla. Gently
fold egg mixture into flour mixture. Do not overmix. (Note: Dough will
be sticky.)
To bake scones:
Pat dough into 8-inch springform pan. Place on baking sheet. (Or use
ice cream scoop to drop dough onto baking sheet lined with parchment
paper.)
Bake for 20 to 25 minutes. Cool. If baked in a springform pan, use
serrated knife to cut into 8 wedges.
Makes 8 scones.
Source: http://www.thatsmyhome.com/hannahs/scones/ginger.htm
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 tablespoon sugar
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
4 tablespoons unsalted butter, cut in pea size cubes
2 ounces 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
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