Ginger Cream Scones **Click here to print this recipe**
2 1/3 cups Baking Mix
1/3 cup sugar
1 teaspoon ground ginger
Zest from one lemon
6 tablespoons cold butter
1/2 cup finely chopped crystallized ginger
1/2 cup heavy cream
1 large egg
Turbinado sugar for the tops
Preheat oven to 375 degrees.
In a medium bowl, stir together Baking Mix, sugar, ground ginger and lemon zest. Cut in butter until it resembles small peas; stir in crystallized ginger. Make a well in the center. In a separate bowl, combine heavy cream and egg; mix well. Pour the liquid ingredients into the dry and mix lightly until incorporated. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently for 4 or 5 turns. Roll or pat dough into a circle 7 inches in diameter. Cut into 6 wedges and place on a baking sheet. Make sure to leave enough room between the scones as they will rise a bit and spread out. Brush the top of each scone with a little heavy cream and sprinkle with turbinado sugar.
Bake at 375 degrees for 18 to 22 minutes until golden brown.
I buy my crystallized ginger (along with a lot of other herbs and spices) at Penzeys Spices. There is a store in Tucson and I just love going in there! Luckily for Jerry, there is a bench for the husbands to sit and wait while the wives are shopping. ;-) If you haven't ever been to one of their stores or looked at one of their catalogs, I recommend you do. Their products are wonderful and their prices seem reasonable too. Sorry for carrying on but I just wanted to share! LOL!!
Linking up with Rural Thursday, Farmgirl Friday and Farm Fresh Friday. Updated to share with Food On Friday at Carole's Chatter.
22 comments:
These sound amazing! Thanks for sharing your recipe!
Now, where did i put that darn mixing bowl... They look scrummy Candy !!
Shaun
Those look so goooood ........I found recipe once on line for Apricot scones, called for 1/2 buttermilk, after I looked at a bowl of flour I kept adding buttermilk, decided there must have been a typo in the recipe after I got to one and a half cups of buttermilk it looked much better, and I sprinkled Turbinado Sugar on them also, gave a nice shiny crust.
Oh this sounds delicious. B
Looks good! When all this heat passes I may start baking some of the great recipes I've been seeing.
OH I might have to try these. My husband LOVES gingerbread anything! Thanks for sharing!
How neat that you can sell scones at a Farmers Market...I always thought it was just for fruits and veggies.
That sounds so yummy!
Another great recipe! Thank you! :-) Glad they are going so great at the Farmer's Market!
Those look delicious!
Your scones sound wonderful! Great photo. :) I've been meaning to make ginger scones for ages (they seem like they'd be perfect with a cup of tea, don't they?), so I'm thrilled I won't have to start from scratch looking for a recipe. Thanks! :)
oh these look really yummy!!
Glad to hear the Farmer's Market is going well. Have a wonderful weekend, Candy.
Candy,
You always fill my weak spot for baking. Thanks for this new recipe... I love scones.
Heidi
It's always nice to come across a new recipe for scones and these sound delicious.
Thanks for sharing your recipe.
It's always nice when others come to enjoy our talents -- these look delicious, Candy.
Thank you for sharing at Rural Thursdays this week. xo
Wouldn't these be great with a tall glass of iced tea? Thank you for sharing with Farm Fresh Friday! Even your own home made baking mix, Impressive!!
Never thought blogging could be soo fun and interesting. Man you know how to do it brother.
Candy, these look really good... thank you so much for sharing your recipes! I am a fan of Penzeys, too, and I have some of that crystalized ginger in my cupboard right now.
Oh, these sound wonderful. I have a recipe for Rosemary Biscotti that people love and that I'd be happy to share -- thanks so much for following my blog -- I've followed you as well, because I can't miss all those recipes!
what a lovely recipe! it sounds so good. I wish I had one right now with my morning coffee!
Lovely, thanks for linking it in to Food on Friday. Cheers
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