CRYSTALLIZED GINGER SCONES

Crystallized Ginger Scones image

Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.

Provided by alexberg

Categories Scones

Time 1h

Yield 1 serving(s)

Number Of Ingredients 8

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Ingredients

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup chopped crystallized ginger
1 egg
1/2 cup heavy cream

Steps:

Preheat an oven to 350ºF. Lightly grease a scone pan.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

Nutrition Facts : Calories 2409.1, Fat 143.6, SaturatedFat 87.7, Cholesterol 618.8, Sodium 2384.7, Carbohydrate 247.9, Fiber 6.8, Sugar 51.2, Protein 35.5