Ginger Scones - the Inn at Little Washington

"Serve warm with strawberry jam. Perfect with a hot cup of tea. The scones can be frozen."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Annacia photo by Annacia
Ready In:
29mins
Ingredients:
8
Yields:
20 scones
Serves:
20
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ingredients

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directions

  • Preheat oven to 375°F.
  • Line two baking sheets with waxed paper.
  • In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
  • Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
  • Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
  • Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
  • Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
  • Remove from the sheets with a spatula and cool on a wire rack.
  • Serve with strawberry jam (and clotted cream, if you like.).

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Reviews

  1. Very nice, very tender scone, not overly sweet and the ginger adds a wonderful note. I minced mine very fine so that the ginger bits did not impinge on the texture/mouth feel. Thanks, swissms!
     
  2. Very light and VERY tasty! Good enough on their own without jam or honey. Loved the candied ginger pieces. I used the food processor to cut up the ginger and then added the dry ingredients and butter and processed until crumbly, then put that in a bowl and mixed in the wet ingredients by hand. Dough was easy to roll out.
     
  3. Absolutely delicious. I cut the recipe back for 8 scones and the dough was too soft to cut (not all recipes adapt well to size changes) but I didn't want to ruin what I had with working in more flour. I sprayed a baking dish with Pam and loaded it in reducing the oven temp to 350F and ended up baking it for about 30 mins. It came out wonderful and I couldn't be more pleased with the flavor and texture. It's not too sweet (I used Splenda) nor is the ginger overpowering. A wedge with afternoon coffee was a delight.
     
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RECIPE SUBMITTED BY

I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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