Most morning I enjoy nothing more than toast and jam, but it’s nice to have a treat now and again. I love baking ginger cream scones, because the recipe is so easy and the scones just melt in your mouth. I suggest serving your scones with some fruit jam, clotted cream, or lemon curd, and you’ve got yourself a tasty treat. I don’t know why people get the impression that making and eating scones is somehow highfalutin, because scones are so easy to make.
For this recipe, I’m debuting an idea I’ve come across and thought might be helpful when appropriate. Sometimes in recipes there’s a tip or trick that will be helpful when making the recipe. Instead of bogging down the text and information in the recipe, I’ll highlight the trick as a separate step in my blog. That way you are sure to see the helpful hint, and not botch up the recipe because it’s too wordy. Let me know what you think of this idea! If you want any further tips or tricks explained, just send me a message!
Tips & Tricks
There are many ways to cut your butter into your flour mixture when making baked goods like pie dough, scones, biscuits, etc. I love the method of literally rolling out the cubes of refrigerator butter to make pie dough. However, when it comes to making scones or biscuits, I prefer a slightly different method. Many recipes call for a food processor and pulsing the mixture until you have crumb consistency. Not everyone has a food processor though and many people will run the food processor too long to actually heat up the butter and create a mess. You can use the old fashion method: hands in dough, but again this method has the possibility of over heating the butter. The best method I have found is as follows: place your butter in the freezer, if you don’t already store your butter in the freezer, then take a frozen stick of butter and grate it using the largest holes of a box cheese grater. This method is fast and easy.
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