Ingredients:
2 ¼ cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small pieces
3/4 cup plus 2 tablespoons whipping cream
2/3 cup diced crystallized ginger
Preparation:
1) Preheat oven to 400°F. Lightly butter baking sheet or cover in parchment.
2) Blend flour, sugar, baking powder, salt, ground ginger and lemon peel
in processor. Add butter and cut in using on/off turns until mixture
resembles coarse meal.
3) Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger.
4) Transfer dough to floured surface and gently knead until smooth, about 8 turns.
5) Divide dough in half; pat each portion into 3/4-inch-thick round. Cut
each round into 6 wedges and transfer to prepared baking sheet, spacing
1 inch apart. Brush tops with remaining 2 tablespoons cream.
6) Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
- Recipe courtesy of Alison Wonderland Tucker