Ginger Scones
Source of Recipe
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13/4 cups all-purpose flour
1/3 cup confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 12 pieces
1/3 to 1/2 cup Ginger People Crystallized Ginger Chips, finely
chopped
Finely grated zest of 1 medium orange
2/3 cup plus 1 teaspoon whipping cream, room temperature
13/4 teaspoons pure vanilla extract, divided
1 teaspoon granulated sugar
Overworking the dough will produce a scone that's dense,
heavy or tough. For the flakiest scones, the final size of the butter
chunks should be about 3/8 inch in diameter. The butter is the only ingredient that
should be cold. All other ingredients should be room temperature.
Grease a large baking sheet; set aside. Preheat over to 400�F.
In a large bowl, combine flour, sugar, baking powder and salt. Use a pastry cutter,
cut in butter until mixture resembles very coarse crumbs. Stir in chopped ginger and
orange zest.
Combine 2/3 cup cream and 11/2 teaspoons vanilla; add to flour mixture,
stirring only until dry ingredients are moistened. Turn dough onto a generously
floured work surface. Gently press dough together and pat into a circle about 3/4-inch thick
and 7-1/2 inches in diameter.
In a small bowl, combine remaining 1 teaspoon cream and 1/4 teaspoon
vanilla. Brush cream mixture over top of dough; sprinkle with 1 teaspoon sugar. Use a
sharp knife to cut dough circle into 8 wedges. Place wedges, 2 inches apart, on
prepared baking sheet. Bake about 15 minutes, or until golden brown.
Serve hot.
Makes 8 scones.
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