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