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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Buttermilk Ginger & Pecan Scones Recipe

Brought to you by The Inn at Richmond

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Yield: 8 servings

Ingredients:
2 cups all purpose flour
2 ˝ tsp baking powder
2 ˝ Tbsp sugar
˝ tsp salt
˝ tsp baking soda
6 Tbsp unsalted butter
1 egg
˝ cup buttermilk
ź cup chopped crystallized ginger
˝ cup chopped pecans
ź cup milk
sugar
Pam

Instructions:
Preheat oven to 425 degrees. Spray baking sheet with Pam. Combine flour, baking powder, salt and baking soda in bowl of a food processor and pulse to blend. Cut butter into tablespoon sized chunks and add to food processor. Pulse only until mixture is crumbly. Blend egg and buttermilk thoroughly. Put flour mixture in bowl and stir in crystallized ginger and pecans. Make a well in the center, pour in egg mixture, and blend with a wooden spoon only until combined. Turn dough onto a lightly floured board and knead gently for one minute. Pat gently to form a circle about ž thick. Cut into wedges, probably about 8. Place on baking sheet. Brush tops with milk and sprinkle with sugar. Bake for about 10-12 minutes until lightly browned. Best served warm.

*You can substitute any dried fruit or nuts for the ginger and pecans. Also, you can add a little more or less, depending on your preference. Try crystallized ginger and macadamia nuts, dried cherries and almonds, dried blueberries etc.

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