Prep time: 30 minutes Cook time: 12 minutes Makes 8
These scones are wonderful served with orange marmalade. You can make them in advance, but reheat them in a conventional oven instead of a microwave to keep them crispy. The recipe calls for candied (crystallized) ginger, which can be found in the produce sections of most supermarkets or the bulk bins at Winco on Plaza Parkway.
The recipe is based on one from "Nancy Silverton's Pastries From the La Brea Bakery" by Nancy Silverton (Villard, $37.50, 416 pages).
Never miss a local story.
2 1/4 cups flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied or crystallized ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4-inch thick. Use a 3-inch biscuit cutter to cut out circles of dough. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Per scone: 443 cal.; 4 g pro.; 50 g carb.; 25 g fat (16 sat., 8 monounsat., 1 polyunsat.); 77 mg chol.; 200 mg sod.; 1 g fiber; 15 g sugar; 52 percent calories from fat.