Crystallized Ginger Scones

By Tamipri

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 8 Tbs. (1 stick) chilled unsalted butter, cut into small pieces
• 1/3 cup chopped crystallized ginger
• 1 egg
• 1/2 cup heavy cream

Details

Servings 1

Preparation

Step 1

Directions:
Preheat an oven to 350�F. Lightly grease a scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.

In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

Adapted from a basic scone recipe given to Chuck Williams by Judy Rodgers, executive chef and co-owner, Zuni Caf�San Francisco.