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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crystallized Ginger Scones

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crystallized Ginger Scones Empty Crystallized Ginger Scones

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

    Crystallized Ginger Scones Img49l
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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.
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