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Crystallized Ginger Scones

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Lobo
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Crystallized Ginger Scones

Post by Lobo on Thu 07 Jan 2016, 9:54 pm


Crystallized Ginger Scones


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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 8
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.






  • 70

Ingredients:


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) chilled unsalted butter, cut into
      small pieces
  • 1/3 cup chopped crystallized ginger
  • 1 egg
  • 1/2 cup heavy cream

Directions:

Preheat an oven to 350ºF. Lightly grease a scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.

In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

Adapted from a basic scone recipe given to Chuck Williams by Judy Rodgers, executive chef and co-owner, Zuni Café, San Francisco.

    Current date/time is Sat 20 Jan 2018, 10:46 pm