crystallized ginger scones

every time i’m in sf i get to have these amazing ginger scones at a coffee shop near lattice and delire’s house. i got a taste for them today and asked the internet to provide a recipe – it fulfilled my wish and i offer this (in part so that I will not lose it myself) as i eat the rather nice result. they are a little heavier than the ones you get at blue bottle but they are comparable.

Scones with Lemon and Crystallized Ginger Recipe

price of diflucan 150 mggeneric name for diflucan ivermectin tabletsStromectol 3 mg tablets cost of prednisone at walgreens Prednisone natural alternative doxycycline salegeneric doxycycline shortage generic for zyban zyban cost without insurance cost of xenical teva generic zoloft100mg of zoloft for anxiety buy orlistat australia arimidex liquidex buyAnastrozole generic cost

Scone Dough:

2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (70 grams) crystallized ginger, chopped into small pieces
Zest of 2 lemons
2/3 cup (160 ml) buttermilk ( is used cream )

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten
1 tablespoon milk
Turbinado sugar, or white granulated sugar, for sprinkling the tops of the scones

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).

Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

Online Drugstore, cialis black india, Free shipping, buy yasmin, Discount 10%

Comments are closed.