Clipper Merchant's Scottish Raspberry-ginger Scones

This recipe is from my tea magazine, "Tea Time". It was really good when I tried it this summer ((7/11)

Clipper Merchant's Scottish Raspberry-ginger Scones
Clipper Merchant's Scottish Raspberry-ginger Scones

PREP TIME

30

minutes

TOTAL TIME

48

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

48

minutes

SERVINGS

8

servings

Ingredients

  • 4

    C King Arther Unbleached All Purpose Flour

  • 1 1/2

    C Sugar divided

  • 4

    tsp. baking powder

  • 4

    tsp. cornstarch divided

  • 1

    tsp. salt

  • 1

    C very cold butter cut into pieces

  • 1

    tsp. freshly grated ginger

  • 1

    C fresh raspberries

  • 3

    eggs

  • 3/4

    C light cream

  • 1/4

    C realemon bottled lemon juice

  • 1

    Tbs. fresh lemon zest

Directions

Preheat oven to 400. In food processor, combine flour, 1/2 C sugar, baking powder, 1 Tbs. cornstarch and salt, pulsing a few times to mix. Add butter to dry ingredients, pulsing until mixture has the consistency of cornmeal. Transfer mixture to a large bowl. Add ginger to mixture, stirring to combine. Set aside. In a small bowl, combine raspberries, and remaining 1 tsp. cornstarch. Add raspberries to mixture, stirring gently to combine. Set aside Combine eggs, and cream blending well. Pour over flour mixture and then cut in with a dull knife. (If mixture seems too dry, add more cream.). Shape into a ball. Place dough on a flour-dusted surgace and gently press by hand to a 1 inch thickness. Bake until golden brown, 18-20 min. In a small bowl, combine, 1 cup sugar, lemon and zest. Brush onto scones as soon as they come out of the oven.

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