Saturday, December 25, 2010

Christmas Scone

3 cups all purpose flour (400 g)
3/4 cup sugar (160 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
1 Tbsp lemon zest
1 Tbsp grated fresh ginger
3/4 cup buttermilk* (200 ml)
10 Tbsp (5 ounces, 140 g) unsalted butter, melted
1 Tbsp coarse sugar for sprinkling on top (optional)

1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
3 Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
4 Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.

* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.


Blogger Mary Bergfeld said...

These scones are really lovely. I'd like one with my tea. I'm new here and have spent some time browsing through your earlier feature. I really like the food and recipes you share with your readers. I'll definitely will be back. I hope you have a great day. Blessings...Mary

5:06 PM  
Blogger Grandma Carol said...

THank you Mary. I should have attributed that recipe. I think noone but my family reads my posts.
It was from:

5:06 AM  

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