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.
Ginger Cream Scones
- 567 grams all-purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted butter, frozen
- 1 cup candied ginger, chopped
- 2 cups heavy cream
- Preheat oven to 425 degrees F.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Using a cheese grater, grate the frozen butter into small pieces and toss with the flour mixture. Your mixture should now resemble coarse cornmeal.
- Stir in the candied ginger and heavy cream until it starts to come together in a ball.
- Transfer the dough and any dry, floury bits to a work surface and knead the dough by hand just until it comes together into a rough, slightly sticky ball.
- Cut the dough evenly into two balls. Roll each ball out to 1/2 inch thick disk. Cut each disk into eight wedges for a total of 16 scones.
- Place the wedges on parchment lined baking sheets. I placed 8 scones per sheet and baked both sheets at once, turning the sheets halfway through the baking time.
- Bake the scones until the tops are lightly golden, about 12 to 15 minutes.
- Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
- Recipe adapted from The Complete America’s Test Kitchen TV Show Cookbook.
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