Cara Cara Orange & Ginger Scone
Mark Bittman's basic scone recipe allows for a lot of add-ins and combinations. I had some delicious Cara Cara Oranges, and I think crystallized ginger should be included in Every Single Baked Good on the planet.
Mark Bittman calls these Classic Scones and suggests cream and/or jam. These are not Starbuck's-like scones.
ships bonsai trees.
New York Times Chocolate Chip cookies (2 dozen...minus one I HAD to eat for quality control purposes). There were six people at the meeting. We ate most of it. :)
Cara Cara Orange & Ginger Scones
Adapted from: Scones, How to Cook Everything by Mark Bittman (page 845-846)
2 cups all-purpose or cake flour, more as needed
1 scant teaspoon salt
4 teaspoons (1 T + 1 t) baking powder
2 tablespoons sugar
5 tablespoons cold butter, cut into pieces
3/4 cup heavy cream
1/2 cup crystallized ginger, cut into small pieces
Zest of one orange
Egg wash or cream: 1 egg or heavy cream
1. Heat the oven to 450 degrees. Mix the flour, salt, baking powder and sugar together in a bowl. Add the butter and use a pastry cutter or your fingertips to cut butter into flour until it has a sandy or cornmeal texture. You can also pulse in a food processor. Then add the ginger and zest to the dry mixture.
2. Beat 2 eggs together with the cream.
3. Quickly mix the liquid and dry mixture. Don't overmix. Turn dough onto lightly floured surface and knead just a couple times to pull the dough together.
4. Press dough about 3/4 inch thick and then cut out circles or cut into squares. I made about 18 smaller circles.
5. Brush the top of each scone with cream or an egg wash and sprinkle with sugar (I used sanding sugar but you can also use granulated sugar).
6. Bake for 9 to 11 minutes, or until the scones are golden brown.
7. Serve with jam, clotted cream, or other delights.