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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.
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Ingredients: 1 ½ sticks (12 tablespoons) butter ¾ cup heavy cream or whipping cream 2 cups flour 1/3 cup sugar 1 tablespoon baking powder 1 teas. Ground ginger ½ teas. salt 1 teaspoon grated fresh lemon zest (about 1 small lemon) 2/3 cup finely diced candied or crystallized ginger Instructions: Mix flour, baking powder, salt and sugar in medium sized mixing bowl. Add finely diced ginger and mixed together well. Cut in butter until mixture resembles coarse cornmeal. Add the cream all at once and mix with heavy spoon until a shaggy dough is formed. Use a 16 space mini-scone pan. Spray with butter-flavored cooking spray and fill each space about 3/4th full with the dough. Press down. Top with turbinado sugar, if desired. Bake in a preheated oven at 400 degrees for 15 to 20 minutes. Makes 16 mini-scones, or 8 large scones. Notes: Great served with a tropical fruit compote. |
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