GINGER CREAM SCONES
I've been making these scones for years. I love the flavor of candied ginger alongside a nice relaxing cup of Lady Grey or Earl Grey tea. The first time I made these I forgot to whip the cream first and they still came out great - so either way works. Because I prefer scones to be on the less sweet side, I often omit the brown...
Provided by Sheryl Faulkner
Categories Other Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. Sift dry ingredients. Add minced ginger. Toss well.
- 2. Whip cream to soft peaks. Fold half of the cream into the dry mix until incorporated. Fold in remaining cream just until mixed. Knead lightly until the dough just forms a ball.
- 3. Divide dough in half. Press each half into a disc about 7-8" diameter on a buttered baking sheet or on parchment-lined baking sheet. Brush with melted butter and sprinkle with brown sugar, if desired.
- 4. With a large knife, gently score each round into 8 pieces. Bake 20-25 minutes until golden. Remove to rack and cool at least 30 minutes before separating.
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