Sunday, January 11, 2015
The first time I tried scones I made them from a popular mix you find in the stores. The results were far from great! The next time I tried them it was from a local bakery, a grab and go, as my future daughter in-law, at the time, and I drove over the hill to Sacramento for a bridal gown fitting. Of course, the highlight was having that special time to get to know her better, but, I have to say, that ginger scone was awesome. Right them and there, it went on my food to bake "bucket list". A year and a half later, wedding past, I dug up a recipe, made a few substitutions and voila, ginger scones, from scratch. They don't compare to store bought package ones!
These would be great for a brunch or even a munch item.
2 cups flour
1/2 cup sugar
1 Tbsp baking powder
2 tsp poppy seeds (optional) I put them in, but next time I'll omit them.
pinch of salt
1 stick cold butter, diced
1 beaten egg
1/4 cup milk
1/2 cup crystallized ginger, cut up
Preheat oven to 375 degrees. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the cold butter, add the egg and milk and ginger pieces. Mix well and form into a 1/2 inch thick disk. Place on a parchment covered baking sheet. Score the scones into 8 wedges. Brush with a bit of milk and sprinkle with sugar. Bake for 25 minutes until golden brown. Cool and then slice. Delicious and so worth making it from scratch!