Crystallized Ginger Scones
There are very few flavors I love more than ginger. In fact, I can't think of any right now.
Ground ginger. Crystallized ginger. Fresh ginger in savories and sweets. Ginger tea.
Ah, ginger rocks.
Here are some ginger scones from a Williams-Sonoma's recipe that is an adaptation from the Zuni Cafe in San Francisco.
National Library Week. I love this quote from Eleanor Crumblehulme. You can get a t-shirt of it too! (Designed by Daniel Solis). I hope you are visiting your local library and checking it out (oh yes, we librarians are full of puns). I love all your sweet comments about the importance of libraries in your life and community!
win a set of these cutters for National Library Week!! Enter until April 16, 2012!
Williams-Sonoma Crystallized Ginger Scones
2 cups (280 grams) all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into small pieces
1/3 cup chopped crystallized ginger
1/2 cup heavy cream
The Williams-Sonoma recipe uses a scone pan and food processor. I made mine by hand and cut them with biscuit cutters.
1. Preheat an oven to 350ºF.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the butter and using a pastry cutter or your fingers, combine until it resembles pea-size crumbs.
4. Add crystallized ginger and stir to mix.
5. 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.
6. Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, 3/4 inch thick. Cut into shapes and place on parchment lined pan.
7. Bake until the scones are golden, about 25 minutes.
8. Place scones on wire rack and let cool. Enjoy!