* Exported from MasterCook *
Scones, Triple Ginger Scones with Chocolate Chunks
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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67 g white sugar -- (5 Tbsp)
4 tsp baking powder
1/2 tsp baking soda
2 Tbsp ground ginger
1 1/2 tsp grated nutmeg
2 1/2 tsp kosher salt
1 1/2 tsp ground black pepper
1 1/4 C cold buttermilk
2 Tbsp finely grated fresh ginger
1 Tbsp grated orange zest
18 Tbsp salted butter -- cut into 1/2" pieces and
chilled, (2 sticks plus 2 Tbsp)
150 g roughly chopped bittersweet chocolate -- (1C)
154 g finely chopped crystallized ginger -- (1C)
1 large egg -- beaten
These rich, flavor-packed oversized scones are the creation of Briana
Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three
different forms - ground, fresh and crystallized - give these
breakfast pastries plenty of kick, as does ground black pepper. Keep
both the butter and buttermilk in the refrigerator until you're ready
to use them so they stay as cold as possible, which makes the dough
easier to handle. Holt recommends serving the scones after they've
cooled to room temperature, but we also loved them warm, while the
chocolate is soft and melty.
Tip: Don't worry if the flour-butter mixture doesn't form a cohesive
dough immediately after all the buttermilk has been added. In fact,
it will be very crumbly, but a brief kneading and the act of shaping
and pressing the mixture into disks will bring it together. When
kneading, though, take care not to overwork the dough, which will
result in tough, not tender, scones.
Active: 40 min
Total: 1:15
Heat the oven to 375F with racks in the upper- and lower-middle
positions. Line 2 rimmed baking sheets with kitchen parchment. In a
large bowl, whisk together the flour, sugar, baking powder, baking
soda, ground ginger, nutmeg, salt and pepper.
In a 2-cup liquid measuring cup or a small bowl, stir together the
buttermilk, grated ginger and orange zest.
To a food processor, add about 1/2 of the flour mixture and scatter
the butter over the top. Pulse until the butter is in large pea-sized
pieces, 10 to 12 pulses. Transfer to the bowl with the remaining flour mixture.
Add the chocolate and crystallized ginger, then toss with your hands
until evenly combined. Pour in about 1/3 of the buttermilk and toss
just a few times with your hands, making sure to scrape along the
bottom of the bowl, until the liquid is absorbed.
Add the remaining buttermilk in 2 more additions, tossing after each.
After the final addition of buttermilk, toss until no dry, floury
bits remain. The mixture will be quite crumbly and will not form a
cohesive dough.
Lightly dust the counter with flour, turn the mixture out onto it,
then give it a final toss. Divide it into 2 even piles, gathering
each into a mound, then very briefly knead each mound; it's fine if
the mixture is still somewhat crumbly.
Gather each mound into a ball, then press firmly into a cohesive 5"
disk about 1 1/2" thick. Brush the tops of each disk lightly with
beaten egg. Using a chef's knife, cut each disk in half, then cut
each half into 3 wedges. Place 6 wedges on each prepared baking
sheet, spaced evenly apart.
Bake until the scones are deep golden brown, 27 to 30 minutes,
switching and rotating the baking sheets halfway through. Cool on the
baking sheets on wire racks for 5 minutes, then transfer directly to
a rack and cool for at least another 5 minutes. Serve warm or at room
temperature.
S(Internet address):
https://www.177milkstreet.com/recipes/triple-ginger-scones-chocolate-chunks-breakfast-tandem-coffee-bakery
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Per Serving (excluding unknown items): 307 Calories; 25g Fat (68.2%
calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber;
65mg Cholesterol; 825mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0930