Prep 30 mins
Cook 30 mins
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We’ve added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut into small pieces
- 1⁄3 cup chopped crystallized ginger
- 1 egg
- 1⁄2 cup heavy cream
- Preheat an oven to 350ºF. Lightly grease a scone pan.
- In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
- In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
- Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
- Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Wonderful scone recipe; I followed it exactly. Before baking I painted the tops with a little heavy cream and sprinkled sugar lightly. These are just what scones should be: rich but understated with simple, sublime ingredients. Loved them for our Christmas morning!