GINGER SCONES
Third Floor Bldg 1 Scone Bakeoff Award Winner
January 18, 2005
2¼ c. flour
1/3 c. sugar
1 Tblsp baking powder
¼ tsp grated lemon peel
2/3 c. diced crystallized ginger
11 Tblsp chilled unsalted butter,
cut in small pieces
¾ c. plus 2 Tblsp whipping
cream
Preheat oven to 400º F. Lightly butter baking sheet (or use
parchment). Blend flour, sugar, baking powder & lemon peel. Add
butter and cut in until mixture resembles course meal (you can do
this in a food processor using pulse for about 15 pulses). Stir in
diced crystallized ginger. Make well in center and add ¾ c. cream.
Using fork, stir until just moist. Transfer dough to floured surface
and gently knead until smooth, about 8 turns. Divide dough in
half; pat each portion into a round, ¾” thick. Cut each round into
8 wedges and transfer to prepared baking sheet, spacing 1” apart.
Brush tops with remaining cream. Bake scones until light brown,
about 18-20 minutes.
These can be made a day ahead. Cool completely, store in an
airtight container at room temperature and re-warm in a 350º F.
oven.

You can use more ginger and lemon peel if you wish.
Prepared by Anne J. Perry