Sunday, March 27, 2016
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)
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.