GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
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.
GINGER SCONES
Steps:
- Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
- Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Nutrition Facts : Calories 299 kcal, Carbohydrate 49 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 205 mg, Sugar 22 g, Fat 10 g, ServingSize Makes 12 scones, UnsaturatedFat 0 g
GINGER SCONES - THE INN AT LITTLE WASHINGTON
Make and share this Ginger Scones - the Inn at Little Washington recipe from Food.com.
Provided by swissms
Categories Scones
Time 29m
Yield 20 scones, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Line two baking sheets with waxed paper.
- In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
- Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
- Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
- Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
- Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
- Remove from the sheets with a spatula and cool on a wire rack.
- Serve with strawberry jam (and clotted cream, if you like.).
Nutrition Facts : Calories 108.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.5, Sodium 108.7, Carbohydrate 15.8, Fiber 0.4, Sugar 3.2, Protein 2.1
GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
DARCY'S GINGER SCONES
This recipe is a little different from the others here on Zaar. My family likes these ginger scones best. You can also substitute currants, cranberries, or other dried fruits, but if you do that, double the amount specified for ginger (1/2 cup instead of 1/4 cup) because ginger is so potent. You'll notice that my recipe only makes 8 scones - that's because I make them really big! You can make yours smaller if you like, just adjust baking times accordingly. If you like a crackly top, brush with milk and sprinkle with sugar before baking. I didn't include that in the recipe as I don't make it that way.
Provided by StylinDog
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter with a pastry blender until the largest pieces are the size of a pea.
- Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones.
- Chop ginger finely and stir into flour mixture.
- In a small bowl, whisk together the egg and the cream.
- Add to dry mixture and stir just to moisten.
- Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough.
- Continue just until the dough comes together into a ball and cleans the sides of the bowl.
- Transfer to a lightly floured board and pat or roll into a circle about 1" thick.
- Cut into 8 wedges.
- Place wedges on a parchment covered baking sheet at least 1" apart.
- Bake at 425F for 12-15 minutes until the tops are just golden.
- Cool on a wire rack, or serve while still warm.
Nutrition Facts : Calories 276, Fat 14.2, SaturatedFat 8.6, Cholesterol 65.9, Sodium 297.1, Carbohydrate 33.1, Fiber 0.8, Sugar 8.5, Protein 4.4
GINGER SCONES
Categories Bread Cake Milk/Cream Ginger Breakfast Brunch Bake Quick & Easy Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
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