ginger scones
 
makes 8 scones 
 
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 2/3 cup
3/4 cup  heavy cream, plus extra for brushing the tops of the scones
 
adjust the oven rack to the middle position and preheat the oven to 400 
degrees. 
 
in the bowl of a food processor fitted with the metal 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 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. 
 
(from "nancy silverton's pastries from the la brea bakery" by nancy 
silverton, villard books.) 
 
source: 
http://gourmetclub.signonsandiego.com/20030212-9999-recipe4.html 
 
 
 
 
(ID: 75106) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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