Cinnamon Sour Cream Scones With Candied Ginger Recipe 465 Recipes

CANDIED GINGER SCONES

Steps:

• Preheat oven to 400 F (200 C)
• In a mixing bowl, combine flour, sugar, baking powder, soda, and salt
• Cut the butter into the flour mixture with a pastry blender or two knives until pea sized. Using your hands to blend the butter in would warm the butter, and you'd lose some of the flaky layers in your scones.
• Mix in the ground ginger and candied ginger until well distributed
• Combine the buttermilk and vanilla, pour over dry ingredients
• Using a spatula or wooden spoon, gently mix just until the dry ingredients are moist and come together
• Scrap the dough onto a lightly floured surface, knead just to combine
• Shape the dough into a 7 inch (18 cm) circle
• Cut into eight wedges with a lightly floured knife or bench scrapper
• Line a baking sheet with parchment paper
• Arrange the wedges, 2 inches (5 cm) apart on the prepared pan
• Bake for approximately 18 minutes, until golden brown
• Cool for 15 minutes before serving

SOUR CREAM SCONES

Steps:

• Preheat the oven to 400 °.
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Add the cold butter to the flour and toss to coat.
• Using your thumbs and fingers shingle the butter into the flour as directed in the post.
• In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
• Make a well in the dry ingredients and add the egg /sour cream mixture.
• Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
• Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
• Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
• Chill the wedges for 30 minutes in the refrigerator.
• Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
• When the scones are done cool them completely on a wire rack.
• Make a glaze.
• Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
• Drizzle on top of the cooled scones.
• Sprinkle sanding sugar over the scones liberally.
• Serve with butter and jam or lemon curd.

CREAM SCONES RECIPE

Steps:

• Line a baking sheet with parchment paper.
• Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.
• Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.
• Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across.
• Slice each disk into 6 triangluar scones.
• Place the scones in 2 circles on the baking sheet, leaving about an inch or so between each one. Place the pan in the freezer for 15 minutes, while you preheat the oven to 425F.
• When the oven has come to temperature, remove the scones from the freezer and brush the tops with a little bit of heavy cream. Sprinkle with the coarse sugar.
• Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
• Serve the scones warm with clotted cream and jam. Store leftovers at room temperature covered with foil. Reheat in the microwave for 20 seconds.

CANDIED GINGER SCONES

Steps:

• In a large bowl combine all of your dry ingredients. Whisk them together well. Candied ginger rocks my socks. A hint for chopping it, take out the pieces you need and let them air dry for a while. They won't stick together as much and end up lovely like below.
• Mix your sour cream and baking soda together and let it poof up.
• Cut your butter into the flour mixture well.
• Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn out onto a floured surface.
• Roll your dough into a log like below. Then cut the log into three pieces. Take each of those three pieces and turn them onto their cut side. Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles. Then slice each circle into 6 pieces.
• Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous. And make a pot of tea right about now, sit down and have one hot from the oven.

CINNAMON-SOUR CREAM SCONES WITH CANDIED GINGER RECIPE - (4.6/5)

Steps:

• 1. Line a baking sheet with parchment paper and lightly flour a work surface. 2. Pulse together flour, granulated sugar, baking powder, 1 tsp cinnamon, baking soda, and salt in a food processor until combined. 3. Add butter; pulse until pieces are pea-sized, then pulse in ginger. Add sour cream and 1 egg; pulse mixture just until dough ball forms. 4. Transfer dough to prepared work surface and shape into a 8-inch round, 1-inch thick. Cut dough into eight wedges; transfer to prepared baking sheet, spaced at least 1-inch apart. 5. Combine coarse sugar and 1/4 tsp cinnamon. 6. Brush tops of scones with egg wash; sprinkle with cinnamon sugar. FREEZE scones, lightly covered, at least 30 minutes or overnight. 7. Preheat oven to 375 degrees. 8. Bake scones until golden and set, about 25 minutes; transfer to a cooling rack and let cool briefly.

GINGER SCONES

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
• In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
• Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
• Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
• Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
• Brush the tops with the remaining cream.
• Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

CINNAMON SCONES

Steps:

• Preheat oven to 350 F degrees.
• Spray two baking sheets with non-stick cooking spray.
• Combine sour cream and baking soda in a small bowl.
• Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
• Cut in butter until mixture resembles fine breadcrumbs.
• Combine egg with sour cream mixture, add cinnamon.
• Gently stir into flour mixture until moistened.
• IMPORTANT: knead dough briefly, no more than 10 times.
• Divide dough into two, place on baking sheet and pat into 3/4 inch thickness.
• Cut each round into 6 wedge-shaped pieces.
• Move scones so they are not touching (at least 3 inches), dust with sugar and cinnamon.
• Bake 15-20 minutes or until golden brown.