ginger cream scones
(1 rating)
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I've been making these scones for years. I love the flavor of candied ginger alongside a nice relaxing cup of Lady Grey or Earl Grey tea. The first time I made these I forgot to whip the cream first and they still came out great - so either way works. Because I prefer scones to be on the less sweet side, I often omit the brown sugar/butter on top.
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(1 rating)
yield
16 scones
prep time
20 Min
cook time
25 Min
Ingredients For ginger cream scones
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3 cflour
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1//2 csugar
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4 tspbaking powder
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1/4 tspsalt
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6 Tbspcrystallized ginger, finely minced
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2 cwhipping cream
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2 Tbspmelted butter
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2 Tbsplight brown sugar
How To Make ginger cream scones
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1Sift dry ingredients. Add minced ginger. Toss well.
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2Whip cream to soft peaks. Fold half of the cream into the dry mix until incorporated. Fold in remaining cream just until mixed. Knead lightly until the dough just forms a ball.
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3Divide dough in half. Press each half into a disc about 7-8" diameter on a buttered baking sheet or on parchment-lined baking sheet. Brush with melted butter and sprinkle with brown sugar, if desired.
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4With a large knife, gently score each round into 8 pieces. Bake 20-25 minutes until golden. Remove to rack and cool at least 30 minutes before separating.
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