"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Ginger Scones Recipe

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This recipe for Ginger Scones, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Kohl Family
Added: Sunday, April 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups unbleached pastry
1 T. baking powder
1/3 cup granulated sugar
1 tsp finely chopped lemon zest ( lemon)
1 sticks unsalted butter cut in 1-in. cubes & frozen
4 oz candied ginger finely chopped in inch pieces (2/3 cup)
cup heavy cream, plus extra for brushing tops


Directions:
Directions:
Adjust the oven rack to the middle position and preheat the oven to 400. In the bowl of a food processor fitted with the steel 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 & consistency of a coarse 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 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-in. apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake for 12-16 minutes, until the surface cracks and they are slightly browned.

Makes 8 scones.

 

 

 

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