* Exported from MasterCook *
Scones, Ginger
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- (400 g)
3/4 cup sugar -- (160 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup candied ginger -- (chopped into 1/4" pcs or
smaller) (3 1/2 oz or 110 g)
1 Tbsp lemon zest
1 Tbsp grated fresh ginger
3/4 cup buttermilk -- * (200 ml)
10 Tbsp unsalted butter -- melted, (5 oz, 140 g)
1 Tbsp coarse sugar -- for sprinkling on top (optional)
Preheat oven to 400F (or 200C). Line a large baking sheet with parchment paper.
In a large bowl vigorously whisk together the flour, sugar, baking
soda, baking powder, and salt. Stir in the candied ginger, lemon
zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter
and the buttermilk. Gently mix with a wooden spoon until the flour
mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured
surface into a 1" thick, 6" wide circle. Slice each round into 6
wedges. Transfer to the parchment paper-lined baking sheet, spacing
at least an inch apart. Sprinkle with coarse sugar.
Bake at 400F (or 200C) for 18-20 minutes. Cool on a rack for 5
minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.
Source:
"simplyrecipes.com"
S(Internet Address):
"http://www.simplyrecipes.com/recipes/ginger_scones/";
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Per Serving (excluding unknown items): 294 Calories; 10g Fat (30.6%
calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber;
26mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.