This recipe for ginger scones is from Rose Levy Beranbaum’s “The Bread Bible” and was posted on the Craigslist food forum by “claymonkey”. It got well-deserved raves. It’s easier to make than it appears at first and simply delicious. The original recipe called for unsalted butter, I used lightly-salted European style butter and that worked well enough. I made this recipe for the tea I hosted at my house and served it with a variety of butters & jams.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1 tsp. ground ginger
- a dash of salt
- 1 tsp. grated lemon zest
- 12 tbsp. butter, cold
- 3/4 cup whipping cream, whipped
- 2/3 cup crytallized ginger, chopped
ground ginger – 1 tsp
- 2 tsp. whipping cream
- 1 tbsp. sugar
Preheat the oven to 400 F. Oil and flour a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, ground ginger, salt and lemon zest. Cut the butter into pats, add them and mix by hand until the mixture resembles fine crumbs. Mix in the crystallized ginger.
Make a hole in the center and add the cream. Mix with a rubber spaturla until the flour is moistened. Knead the dough inside the bowl until it holds together and then turn it onto a lightly floured working surface. Knead it into a smooth ball and chill it.
Remove the dough from the fridge, divide in two and shape each half into a ball. Press each ball into a disk, about 3/4″ high and 6″ across. Wrap with plastic wrap and freeze for 15 minutes.
With a sharp knife, cut each disk into 8 wedges. Brush with the cream and sprinkle with sugar. Place the wedges onto the baking sheet. Place the pan in the center of the oven and bake until the edges start to brown, about 15 minutes.