Ginger Scones
By America's Test KitchenPublished on January 31, 2011
Yield
Makes 8
Ingredients
2 cups unbleached all-purpose flour 1 tablespoon baking powder 3 tablespoons sugar ½ teaspoon table salt 5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces½ cup ginger chopped and crystallized1 cup heavy cream
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in ginger. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add ginger and pulse one more time. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Following illustrations for Wedge Biscuits, cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
- Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Yield
Makes 8Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
½ cup ginger chopped and crystallized
1 cup heavy cream
Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
½ cup ginger chopped and crystallized
1 cup heavy cream
Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
½ cup ginger chopped and crystallized
1 cup heavy cream
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in ginger. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add ginger and pulse one more time. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Following illustrations for Wedge Biscuits, cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
- Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
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