Thursday, January 26, 2012

Ginger Scones

   You're probably thinking, oh no, here comes another scone recipe.  Before you close your browser, take my word for it, these Ginger Scones from Nancy Silverton at La Brea bakery in Los Angeles are positively out of this world.  Nancy says they are still the best selling scone at the bakery.  I thought the amount of candied ginger might make them too hot and spicy but the ginger melts into the buttery layers and leaves just a subtle hint of warmth followed by the fresh taste of lemon.  The original recipe calls for a stick and a half of butter, I used only 1 stick and they were moist beyond belief.  The air was bone dry here today so I added an extra 1/4 cup of cream, start with 3/4 cup and add more if you need it.  I patted the dough into a 10 inch circle and cut out the scones with my biscuit cutter.  You can also slice them into wedges.  In my 10 inch oven they baked in 18 minutes with 10 coals in a ring around the bottom and the lid completely covered with coals, maybe 24-26.  Also, refer to the link for the original recipe if you want to make them in your food processor, I prefer to cut in the butter by hand.  Every bite of these light and flaky scones is infused with the essence of ginger and lemon, pour yourself a cup of tea and savor their amazing flavor and aroma.

Ginger Scones
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 Tblsp baking powder
1 tsp finely chopped OR grated lemon zest (1 lemon)
1 stick (8 Tblsp) unsalted butter, well chilled and cut into small pieces
4 1/2 oz. candied ginger, finely chopped into 1/4 inch pieces, about 2/3 cup
3/4 to 1 cup heavy cream, plus extra for brushing the tops of the scones

     Lightly oil or spray dutch oven.
     Combine flour, sugar and baking powder in large bowl.
     Add cold butter and cut in with pastry cutter or two knives until mixture resembles coarse crumbs.
     Add the lemon zest and mix well.
     Stir in the ginger.
     Make a well in the center and pour in the cream, stir in dry ingredients until just combined.
     Turn dough onto a lightly floured work surface and gently knead a few times to gather dough into a ball.
     Roll or pat dough into a circle about 1 inch thick.
     Cut into circles with 3 inch round cutter.
     Place side by side in prepared dutch oven, brush tops with remaining cream.
     Bake at 400 degrees for 15-20 minutes or until lightly browned.

Cut dough with biscuit cutter and brush with cream before placing in oven

Bake at 400 degrees for 15-20 minutes

Serve with some apricot preserves and you will feel like you died and went to heaven

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