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Cystallized Ginger Scones Recipe

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This recipe for Cystallized Ginger Scones, by , is from Penny's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diane Prosser


2 c all purpose flour
1/4 c sugar
3 tsp baking powder
1/2 tsp salt
8 T (1 stick) chilled unsalted butter, cut into small pieces
*1/2 c chopped crystallized ginger
1 egg
1/2 c heavy cream

* can substitute your choice of currants, dried cherries, chopped nuts, etc.

Preheat oven to 350, lightly grease scone pan. (If no scone pan, roll out into circle, cut into wedges and place wedges on cookie sheet.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea sized crumbs. Transfer to a large bowl, add the *crystallized ginger and stir to mix.

In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into 10 inch round about 3/4 in thick. Cut into 8 equal size wedges and press each wedge int well of the prepared pan Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.




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