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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!

Contributor:  
Contributor:  
Diane Prosser

Category:
Category:

Ingredients:  
Ingredients:  
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.

Directions:
Directions:
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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