Ginger Scones

Ginger Scones
Ginger Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2 1/4

    cups all-purpose flour

  • 1/3

    cup sugar

  • 1

    tablespoon baking powder

  • 1/4

    teaspoon grated lemon peel

  • 11

    tablespoons unsalted butter chilled, and cut into small pieces

  • 3/4

    cup whipping cream plus

  • 2

    tablespoons whipping cream

  • 2/3

    cup diced crystallized ginger

Directions

Preheat oven to 400 degrees. 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 degrees oven before serving.) This recipe yields 12 scones.

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