12 March 2008

yummy spring treats

the girls are coming over for brunch on a saturday morning and I'm going to make ginger scones!
Here is the recipe I found:
1 Cup all purpose flour
1 Cup cake flour
1 Tablespoon Sugar
1/2 tsp dried ginger
1/2 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
4 Tbsp unsalted butter cut into pieces
2 oz. chopped crystallized ginger
3/4 Cups milk
1 egg yolk beaten with 1 tsp cold wash to make egg wash
Preheat the oven to 450 degrees F. You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.