Ginger Scones - the Inn at Little Washington |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Serve warm with strawberry jam. Perfect with a hot cup of tea. The scones can be frozen. Ingredients:
2 1/2 cups all-purpose flour |
5 teaspoons baking powder |
5 tablespoons sugar |
3 tablespoons cold butter, diced |
1/2 cup milk |
1/2 cup cream, divided |
1 egg yolk |
1/2 cup minced candied ginger |
Directions:
1. Preheat oven to 375°F.
2. Line two baking sheets with waxed paper.
3. In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
4. Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
5. Turn the dough out onto a lightly floured service and roll out to 3/4 thickness.
6. Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
7. Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
8. Remove from the sheets with a spatula and cool on a wire rack.
9. Serve with strawberry jam (and clotted cream, if you like.).
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