GINGER SCONES

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Ginger Scones image

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

Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

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.

Leeya Herrera
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These scones are perfect for a cozy fall morning. I love them with a cup of hot coffee or tea.


lucky bear
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I've tried a lot of different ginger scone recipes and this one is by far the best. The scones are moist and flavorful, and the ginger flavor is just right.


Kalai Kalaiyarasi
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These scones are a bit pricey, but they're worth it. They're so delicious and they always impress my guests.


Junior Aviles
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I love the way these scones smell while they're baking. The whole house fills with the aroma of ginger and cinnamon.


Morgan Cass
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These scones are perfect for a quick and easy breakfast or snack.


Nwali Daniel
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I've made these scones with both fresh and ground ginger and they're both delicious. I prefer the fresh ginger because it gives the scones a more intense flavor.


Kiefer Swistak
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These scones are a bit too dense for my taste. I prefer a lighter, fluffier scone.


Devi Kandel
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I'm not a big fan of ginger, but I really enjoyed these scones. The flavor was subtle and not overpowering.


Prince Eugene
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These scones are the perfect balance of sweet and spicy. I can't get enough of them!


Tanzib Arhan
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I love how these scones have a bit of a kick to them. The ginger flavor is really prominent.


MARCUS FOUSHEE
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I followed the recipe exactly and my scones turned out dry and crumbly. I'm not sure what went wrong.


Abdullah Afridi
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These scones are so easy to make and they taste amazing!


ketty theo
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I've made these scones several times and they always turn out great. They're a real crowd-pleaser.


mitch dennis
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These scones are delicious! I love the combination of ginger and cinnamon.


77w772 2ieiueueueu
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I made these scones for my family and they loved them! The recipe was easy to follow and the scones turned out perfectly.


ethics
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These scones were a hit at my last brunch party! They were so light and fluffy, and the ginger flavor was just perfect.


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