Shop

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.



print recipe     add recipe to album

Cook Time: 20 minPrep Time: 25 min
Yield: 16 servings 

Ingredients:
2 1/4 cups flour
1/3 cup sugar
1 tablespoon baking Powder
1/2 teaspoon grated lemon zest
11 Tablespoons butter cut into 1/2 inch pieces
2/3 cup diced crystalized ginger
3/4 cup whipping cream

Instructions:
preheat oven to 400
use parchment paper on cookie sheet
Add first 3 ingredients to food proseser
Pulse to mix
Add zest, pulse
Add butter, pulse until mixture resembles coarse cornmeal
Empty into large bowl. Mix in ginger. Mix in Cream.
Pour crumbly mixture onto floured surface and gather together. Kneed 8 times or so. Form into mound, cut in half then form each half into square 6inches by 6inches, cut each into 8 even pieces. Wrap each square in wax paper and freeze in plastic bag.
Best from freezer to oven. Brush to with cream before baking.

Notes:
This is a wonderfully rich scone recipe. I use dried cherrys or currants too



 

Sign up for our B&B Travel Newsletter

Send this Page
to a Friend

Subscribe NOW!

Subscribe
Unsubscribe

When you sign up for our B&B Travel Newsletter you are automatically
entered to Win:

1st Prize: $250 Gift Certificate to an Inn near you
2nd Prize: Set of King or Queen sheets from the Bed & Breakfast
2nd Prize: collection
3rd Prize: Signed copy of Sweets & Treats for your kitchen.



pamela lanier pamela lanier lanier travelguides elegant small hotels family travel guides golf resorts condo vacations