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)
- 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
Preparation time 30mins
Cooking time 48mins
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.