| Cook Time: 20 min | Prep 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
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