Food recipes
Double Ginger Scones
Double Ginger Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, ginger, ground butter, without salt sugars, gra...
Double Ginger Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
butter, without salt
sugars, granulated
spices, ginger, ground
cream, fluid, heavy whipping
Directions:
Preheat oven to 425 degrees F. Whisk together flour, baking powder, salt and ground ginger in a mixing bowl.
Add cold butter and work into the dry ingredients with a pastry mixer or fingers until flour-coated pieces are about pea-sized.
Stir in the sugar and chopped crystallized ginger.
Stir cream into the dry ingredients just until combined.
Use your hands to knead the mixture and form dough into a ball.
Turn the dough out onto a floured surface and divide in half.
Flatten into round discs.
Cut each disc into six wedges and place on an ungreased pan.
Place the wedges close together for soft scones or place them about an inch apart for crisper scones.
Brush the tops with some cream and sprinkle with sugar.
Bake in a 425 degrees oven for 12-14 minutes or until puffed and browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
butter, without salt
sugars, granulated
spices, ginger, ground
cream, fluid, heavy whipping
Directions:
Preheat oven to 425 degrees F. Whisk together flour, baking powder, salt and ground ginger in a mixing bowl.
Add cold butter and work into the dry ingredients with a pastry mixer or fingers until flour-coated pieces are about pea-sized.
Stir in the sugar and chopped crystallized ginger.
Stir cream into the dry ingredients just until combined.
Use your hands to knead the mixture and form dough into a ball.
Turn the dough out onto a floured surface and divide in half.
Flatten into round discs.
Cut each disc into six wedges and place on an ungreased pan.
Place the wedges close together for soft scones or place them about an inch apart for crisper scones.
Brush the tops with some cream and sprinkle with sugar.
Bake in a 425 degrees oven for 12-14 minutes or until puffed and browned.