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flour cake flour sugar ginger salt baking soda cream of tartar unsalted butter candied ginger milk egg yolk
Viewed: 29 - Published at: 4 months agoIngredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon sugar
- 1/2 teaspoon dried ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 tablespoons unsalted butter, cut in pea size cubes
- 2 ounces chopped, crystallized or candied ginger
- 3/4 cup milk
- 1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash
Method
- 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.
