Ginger Scones delicious with butter,ginger jam and devon cream

Preheat oven to 400 degrees


2 C all purpose flour

1 T baking powder

2 T sugar

3/4 tsp salt

4 T unsalted butter ( I have also used margarine)

2 Eggs, slightly beaten

1/3 C heavy cream ( I never have this, so any kind of milk is fine)

½ C crystallized ginger, chopped

1 slightly beaten egg white (use tiny whisk and give egg yolk to  the dog)

sugar, for garnish



Combine flour, baking powder, 2 T sugar and salt. Mix well. Cut in butter with pastry blender until mixture resembles small peas. Stir in ginger.

( I , of course, do this all in THE perfect scone mixing bowl. A handmade pottery bowl)

Add 2 eggs and cream. Stir until dough clings together. Gather dough into a ball. Place on floured board and knead together a few times. Pat into a flattened round.

Cut into 8 wedges. (You can also bake in a round or cut with a biscuit cutter.) Place on cookie sheet. (I like to use baking paper underneath)

Brush with beaten egg white and sprinkle generously with sugar.

Give egg yolk to dog.


Bake at 400 for 15 to 18 minutes, or until golden brown. Best served slightly warm, but you can freeze any leftovers. (HA!

Recipe works fine if doubled. Tripled too.  (Once I actually had to make 1200 of these babies!)

Add a touch of cinnamon to the dough and use as shortcakes for strawberries or peaches.

Health food stores generally have the best crystallized ginger. It should be relatively soft.  The stuff that comes in spice jars is often like little rocks.


Enjoy!

 

Lou Hanson Pottery