ginger scones recipe & history of scones
scones: if any breads deserve the name "quick," it's the english scone 
scones are an old traditional scottish recipe. the word 'scone' comes from 
the gaelic word 'sgonn'. originally, scones were baked over hot stones. 
large round shapes were made with the dough and were then marked with a 
blade to make the sign of the cross, which allowed them to be easily 
broken into four cakes when cooked. during that time they were known as a 
bannock, a derivative of the gaelic word 'bannach', which translated into 
english means cake. the bannock may also at that time have been referred 
to as communion bread. drop scones is another term, which often used. 
these are quite different, and are made from a batter mixture, which is 
dropped onto the griddle hence the name drop scones. 
today, scones can be made into any flavor or texture, and shape, such as 
free-form, round, square, diamonds or triangles. the dough is usually 
cooked on a griddle or baked in the oven. i've seen recipes with a 
combination of all-purpose and whole wheat flours, ground cinnamon or 
cardamom, ginger, dried fruit, blueberries, orange, poppy or caraway 
seeds, herbs, lemon, cheese, triple chocolate chunks, or a combination of 
armagnac and prune. 
ginger scone 
special item: 3-inch round cutter 
2-1/4 cup  unbleached pastry flour or unbleached all-purpose flour
1/3 cup  granulated sugar
1 Tbsp  baking powder
1 tsp  finely chopped lemon zest (about 1/2 lemon)
1-1/2 stick  (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4-1/2 oz.  candied ginger, finely chopped into 1/4-inch pieces to equal
3/4 cup  heavy cream, chilled, plus extra for brushing the tops of the
adjust the oven rack to the middle position and preheat the oven to 400=c2 
. 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, until 
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 intoa 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. baking and cooking scones: 
when baking scones in the oven, place on an ungreased, and parchment paper 
lined cookie sheet (some recipes call for a lightly greased baking sheet) 
or silpat mat. make sure you preheat the oven beforehand, and optionally, 
brush the tops of the scones with melted butter or if sweet, with beaten 
egg white, sprinkled with coarse sugar. remove the scones from the oven 
when they're a light, golden brown, puffed and sound hollow when tapped 
lightly on top. bake for 12 to 16 minutes, until the surface cracks and 
they are slightly browned. 
information and recipes copyright sarah phillips, 2004 
from ann in fla 
(ID: 73954) Mirror: Tue, Jun 21, 2005

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