These are a great tasting scone and our guests would ask if they could take any that were leftover for ‘later’.
- 2 cups flour, sifted
- 4 tsp. baking powder
- 1/4 cup sugar
- pinch of salt
- 1/2 cup COLD butter (never margarine)
- 1/3 cup finely chopped preserved ginger
- 2/3 cup milk
- 1 large egg white
- light brown sugar
Preheat oven to 450 degrees.
In a large bowl, sift together the flour, baking powder, sugar and salt. Cut in the butter until crumbly. Add the ginger and milk just until the dough comes together.
On a parchment lined cookie sheet, turn the dough out and pat together into a round. With a knife, score into 8 – 10 wedges. Brush with the whipped egg white and sprinkle with brown sugar.
Bake 12-15 minutes.
Have some butter, napkins and fresh brewed coffee on hand. See what I mean? They have all disappeared.
Summer Berry Scones
Sometimes only the taste and flavour of a scone will feed the soul and body when you want something “different”. I just may have the right thing.
You will need:
- 1 1/2 cups flour
- 1/2 cup cake flour
- 3 tbsp. berry sugar
- 1 tbsp. baking powder
- pinch of salt
- 6 tbsp. cold, unsalted butter, cut into small pieces
- 3/4 cup fresh Blackberries
- 3/4 cup fresh cranberries
- 1 tsp. grated lemon zest
- 1/3 cup whipping cream
- 2 large eggs
- Berry sugar for sprinkling.
Preheat oven to 400 degrees. Whisk together the first 4 ingredients.
Cut the butter pieces in until resembling small peas. Now add the berries and zest. Be careful not to mush the berries.
Whisk together the cream and eggs until well mixed. Make a well in the center of the flour mixture and pour in the liquids all at once. Gently with a fork stir until it just comes together.
Turn the dough out on a floured surface and knead a couple of times to combine. This will be sticky. Pat the dough into a 6 inch square and, now with a knife that has been dipped in flour, cut into six rectangles and then cut through the rectangle to make triangle shaped scones.
Transfer these to a cookie sheet topped with parchment paper. Brush the scones with a little extra cream and sprinkle with sugar. Bake about 30 minutes, checking to make sure it doesn’t burn.
Yummy and comforting. Add butter and jam or lemon curd and enjoy.