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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 5 |
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This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them. Ingredients:
2 1/4 cups all-purpose flour |
1/3 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon grated lemon peel |
11 tablespoons chilled unsalted butter, cut into small pieces |
3/4 cup whipping cream, plus |
2 tablespoons whipping cream |
2/3 cup diced crystallized ginger |
Directions:
1. preheat oven to 400 and lightly flour baking sheet.
2. blend flour, sugar, backing powder, and lemon peel in processor.
3. add butter using on/off turns, cut in until mixture resembles coarse meal.
4. transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
5. Mix in ginger.
6. transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round.
7. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
8. Bake scones until light brown, about 18 minutes.
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