Ginger Scones

June 10, 2020

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Mummy and I are having lots of fun cooking up yummy delights in the kitchen during this time of quarantine.  Even though things are beginning to “open up” in the outside world, we are trying to remain as safe as possible and stay home as much as we can.  That said, we wanted to share a really easy recipe that Mummy got from a cooking class with Chef Susan Vogel, that she took before our lives changed!  It is really delicious and you can eat them for breakfast with your morning coffee or tea, or as a little snack late in the day.  You are going to LOVE these and you don’t have to be a 4-star chef to make them either!!!  This recipe only needs one bowl and NO MIXER.

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GINGER SCONES

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3 cups all purpose flour

1/3 cup granulated sugar

1 Tablespoon baking powder

1 teaspoon fine kosher salt

1/2 teaspoon ground ginger

1/2 cup unsalted butter, COLD… cut into 1/4″ cubes

1/3 cup diced crystallized ginger (I used 1 full jar of McCormick)

1 1/2 cups heavy COLD cream

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1 beaten egg mixed with 1 Tablespoon water for your egg wash

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Preheat oven to 400 degrees.

• In a large bowl, whisk together your flour, sugar, baking powder, salt and ground ginger.
• Add the butter cubes to the mixture and cut them in using your finger or a pastry cutter until little pea-sized pieces are formed…then add in the crystallized ginger.
• Make a well in the center of the mixture and pour in the COLD cream.  With your hands, gently mix it into the flour.  It will look very rough.  Knead everything together in the bowl about 6-8 times until there is no loose flour.
• Turn the flour mixture out onto a lightly floured work surface and divide it up into 2 pieces and shape each one into a round ball.  Pat each one out to about 7″ round and 1/2″ thick and cut into 6 triangles.  Place them on a parchment lined… or silpat lined baking sheet, 2 inches apart.
• If you want to make smaller scones, you can press the entire dough out into a rectangle and cut out 2″ circles instead
• Try not to handle your dough too much as this will make your scones tough.  Just carefully pat it out.  If you choose to do the circles, you can reuse your scraps, just try not to manhandle the scraps when pressing it back into shape to re-cut more circles.
• Brush tops with the egg wash mixture
• Sprinkle with a little bit of raw sugar if desired
• Bake for about 16-18 minutes until golden brown on top.  The circles will only take about 10-15 minutes.
• Makes 12 triangular scones and numerous circles depending on the size of your cutter.

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Bone Appetit!

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Added Note:  In order for you to move from category to category on our webpage, you simply go to the upper corner of your cell phone while viewing a post and  you will see 3 tiny lines…click on those lines… and choose from the drop-down menu.  Our on-line BOUTIQUE is there, along with all of the other BLOG categories where we do our posting.  Check them out and see what you might have missed.