Makes 6
Recipe from Everyday Food Magazine
Husband-Tested in Marimar's Kitchen (Alice's Daughter-in-Law)
While on vacation with family, our daughter-in-law made these delicious scones for a special breakfast. Serve these with hot coffee or tea and some fruit and yogurt for a great start to any day!
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more
for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into
small pieces
1/3 cup crystallized ginger, diced small
1 teaspoon grated lemon zest
Sanding sugar (optional)
Preheat oven to
400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk
together flour, granulated sugar, baking powder, and salt. With a pastry
blender or two knives, cut butter into flour mixture until it resembles coarse
meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon
zest. With a fork, stir in cream mixture until just combined. (The dough should
be crumbly; do not overwork.) Transfer dough to a lightly floured work surface
and pat into a 6-inch circle. Cut into 6 wedges and transfer to a
parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle
with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating
sheet halfway through.
Notes:
Scones are best eaten the day they're baked. To work
ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up
to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at
375 degrees for 25 minutes.
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