Tuesday, January 11, 2011

lemon ginger scones

Scones are low in my repertoire since they usually involve the dreaded cutting of butter into flour. My overly austere take on kitchen gadgets relegates the task to a pair of steak knives. I don’t know why this is oft suggested as an acceptable alternative, because ‘pea-sized’ chunks of butter are a pipe dream.

These scones, however, are dreamy, dreamy, dreamy. Light, buttery, bright. Three forms of ginger provide the elegant balance of spicy sweetness. And best of all, the butter incorporation is outsourced to ye olde stand mixer. Yee-haw.

My only foible was the dough was far stickier than the recipe indicated, requiring several rounds in the freezer to eek out the dough into scone form.

Lemon Ginger Scones
From Joanne Chang’s Flour cookbook
(The directions in the book are really well written, and far more detailed than the synopsis here. Check it out!)

2 3/4 c AP flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 c sugar

1/2 tsp ground ginger
1/2 c crystallized ginger, finely chopped
2 tbs lemon zest

1 3/4 sticks cold unsalted butter, cut into 10 pieces
1/2 c cold buttermilk
1/2 c cold heavy cream
1 egg
2 tbs fresh grated ginger

Heat oven 350 F.

In a stand mixer, combine all dry ingredients, ground ginger, crystallized ginger, and lemon zest. Scatter butter in, and beat on low speed for ~30 seconds, just till the dough comes together.

In another bowl, whisk together buttermilk, cream, egg, and grated ginger. On low speed, pour this mixture into the flour mixture. Beat till it just comes together, ~30 seconds.

Dump dough out onto a well-floured surface. If the dough is super sticky (mine was), pop into the fridge for a few minutes, then gently roll out dough into a 1-in. thick rectangle. Cut into scone shape of your preference. I made about 10 triangles. I had to freeze my dough again to ease transfer to a baking sheet.

Bake 40-45 minutes, or until light golden brown. Cool a bit then enjoy!

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