Print
Email
Add a photoServings: 1
Ingredients
- 2 1/4 c. unbleached pastry flour">flour or possibly unbleached all-purpose flour">flour
- 1/3 c. granulated sugar
- 1 Tbsp. baking pwdr
- 1 tsp finely minced lemon zest (about 1/2 lemon)
- 1 1/2 stk (6 ounces) unsalted butter, cut into 1 inch cubes and frzn
- 4 1/2 ounce candied ginger, finely minced into 1/4 inch pcs to equal 2/3 c.
- 3/4 c. heavy cream, plus extra for brushing tops of scones
Directions
- Preheat oven to 400 degrees. In food processor fitted with steel blade (or possibly with electric mixer fitted with paddle attachment), combine flour, sugar and baking pwdr, and pulse or possibly mix on low to incorporate. Add in lemon zest and butter, and pulse on and off, or possibly mix on low, till mix is pale yellow with consistency of fine meal.
- Transfer mix to large bowl and stir in ginger. Make well in center and pour in cream. Using one hand, draw in dry ingredients, mixing till just combined.
- Wash and dry hands and dust with flour. Turn dough out onto lightly floured work surface and gently knead a few times to gather it into a ball. Roll or possibly pat dough into circle about 3/4 inch thick. Cut out circles. Gather scraps, pat and press pcs back together, and cut out remaining dough. Place scones 1 inch apart on parchment-lined baking sheet. Brush tops with remaining cream. Bake in center of oven 12 to 16 min, till surface cracks and they are slightly browned.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
