GINGER SCONES - THE INN AT LITTLE WASHINGTON

Ginger Scones - the Inn at Little Washington image

Provided by swissms

Categories Scones

Time 29m

Yield 20 scones, 20 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
5 teaspoons baking powder
5 tablespoons sugar
3 tablespoons cold butter, diced
1/2 cup milk
1/2 cup cream, divided
1 egg yolk
1/2 cup minced candied ginger

Steps:

Preheat oven to 375°F.
Line two baking sheets with waxed paper.
In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
Remove from the sheets with a spatula and cool on a wire rack.
Serve with strawberry jam (and clotted cream, if you like.).

Nutrition Facts : Calories 108.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.5, Sodium 108.7, Carbohydrate 15.8, Fiber 0.4, Sugar 3.2, Protein 2.1