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GINGER SCONES

For those of you who read my blog, thanks for continuing to check during those times when I'm not posting. I've had a very busy month, then suddenly couldn't seem to get in the cooking mood (or posting on my blog mood). Maybe it's because the weather is finally nice here, and I'd rather be outside than in my kitchen or on the computer. Anyway, I think I'm back with some recipes you'll enjoy.

Last weekend I had a wedding shower brunch for one of my co-workers. I'll be sharing some of the recipes I made over the next week. There was just a small group of us, and we had a nice selection of food. I prepared a Three Cheese Quiche, Ginger Scones, a fruit platter, Caprese salad, chicken/apple sausages in a horseradish applesauce, and a German Chocolate Cake.

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Today, I'll share the Ginger Scone recipe with you. This is my FAVORITE scone recipe.

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They are so good! I got the recipe from Epicurious, and it's also in my cookbook Nancy Silverton's Pastries from the La Brea Bakery. They are very rich, but boy, are they addictive. They are very easy to make except for one thing-chopping the candied ginger. It doesn't chop up in the food processor, so you have to chop it by hand, which can take a little while since it's so sticky. But it's worth it. They keep well also-I made them the day before, then just put them back in the oven the next morning to re-crisp them. Yum--I wish I had one right now. With a latte, and a few nice strawberries.

Epicurious | October 2000
by Nancy Silverton
Nancy Silverton's Pastries from the La Brea Bakery

Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the bakery.

Yield: Yield: 8 scones
Special item: 3-inch round cutter

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied 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

Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.

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, untl 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. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

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.

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Comments (9)

Marcia:

Those look yummy. Nancy Silverton is quite the baker - we stayed in the same town in Umbria one summer as she, saw her in the evenings at the local bar, my sorta celeb story.

The scones sound delicious! And that table looks gorgeous!

Marcia-I agree that Nancy Silverton is a great baker. I knew she was supposed to have a house somewhere in Italy. Sure would be fun to bake with her.
Candi-Thanks. They are really good.

nancyhol:

OMG! The scones sound delicious! I am going to try that recipe - I LOVE scones!

Nancy-if you like candied ginger, you will love these.

Marcia:

Her house is just outside Panicale, in Umbria, fyi.

Dorit:

Love your recipes, your blog, etc. Just wanted to give you a tip that might work for the candied ginger. Since I use a PAM spray when I am measuring honey, for instance, into a measuring cup (and it does not stick AT ALL), I wonder whether spraying a knife with PAM before cutting the candied ginger would help?

Marcia-I had forgotten where her house was. In Frances Mayes' book "Bringing Tuscany Home" Frances shares one of Nancy's recipes for a wonderful plum tart and talks about her remodeling her house. I think Food & Wine, Bon Appetit, or Gourmet also had an article on her house.
Dorit-good suggestion to spray the knife with Pam. I'll have to try that next time and see if it helps. Thanks for the suggestion.

DeLila:

wowee! sheeeooo! these scones look just like my mama's baby back pork ribs after a fine dosein' of sauce! great job! i am going to eat em' allll up! like nailpolish to a nail, these scones are to a tummy....MY TUMMY! weeeeeooo! thanks for this recipe! it is a true blue keeper! keep up the good work and stay safe! we can't afford losing such a woman as you, no sir! no sir no sir!

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