Ginger Scones - the Inn at Little Washington
photo by Outta Here
- Ready In:
- 29mins
- Ingredients:
- 8
- Yields:
-
20 scones
- Serves:
- 20
ingredients
- 2 1⁄2 cups all-purpose flour
- 5 teaspoons baking powder
- 5 tablespoons sugar
- 3 tablespoons cold butter, diced
- 1⁄2 cup milk
- 1⁄2 cup cream, divided
- 1 egg yolk
- 1⁄2 cup minced candied ginger
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
-
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.
-
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.
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.
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