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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ginger Walnut Scones Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 ¾ c. all-purpose flour
1 T plus 1 tsp baking powder
½ c. sugar
¾ c. cold butter, cut into small pieces
½ c. finely chopped candied ginger
¼ c. chopped walnuts
zest of 1 orange
1 c. cream
Directions:
Directions:
Combine flour, baking powder and sugar. Add butter using a pastry cutter until like coarse meal. Stir in ginger, orange zest and nuts. Stir in cream just until dough comes together.

Divide dough into 2 equal balls. On floured board, roll dough into a circle (I usually just quickly press with my hands), about 1 in. thick. Cut ino 6 or 8 wedges. Arrange 2" apart on foil-lined baking sheet. You can also cut into circles using a biscuit cutter. Refrigerate 30 minutes. Bake at 350º for 25-30 minutes or until golden.

To make ahead (2-3 days): After cutting shapes, place on tray (doesn't matter how close). Cover well and freeze. The night before you want to serve, place on foil-lined baking sheets, cover lightly and refrigerate. Bake straight from the fridge.
Personal Notes:
Personal Notes:
Another one from Lin Onofrio Brinkman's cooking class (1996). I make this every Christmas Morning and serve along with a breakfast casserole.

 

 

 

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