Ginger Scones The Inn At Little Washington Food

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CRANBERRY GINGER SCONES



Cranberry Ginger Scones image

From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!

Provided by KerfuffleUponWincle

Categories     Breads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces butter (cut into small pieces)
1 cup fresh cranberries
1/4 cup candied ginger (minced)
1/2 cup heavy cream
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 425.
  • Line a baking sheet with parchment paper.
  • NOTE: If you don't own a food processor, make these scones as you would make biscuits!
  • In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
  • Add the heavy cream. Pulse until the dough comes together.
  • Add the ginger and cranberries, and give a quick pulse.
  • Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
  • Place onto a baking sheet, with space between each one.
  • Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
  • Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.

CITRUS GINGER SCONES



Citrus Ginger Scones image

This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them.

Provided by ihvhope

Categories     Scones

Time 28m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 8

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small pieces
3/4 cup whipping cream, plus
2 tablespoons whipping cream
2/3 cup diced crystallized ginger

Steps:

  • preheat oven to 400 and lightly flour baking sheet.
  • blend flour, sugar, backing powder, and lemon peel in processor.
  • add butter using on/off turns, cut in until mixture resembles coarse meal.
  • transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
  • Mix in ginger.
  • transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round.
  • Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
  • Bake scones until light brown, about 18 minutes.

Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 51.8, Sodium 99.3, Carbohydrate 24.2, Fiber 0.6, Sugar 5.6, Protein 2.9

LEMON GINGER SCONES



Lemon Ginger Scones image

Make and share this Lemon Ginger Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped into small pieces
1 large lemon, zest of
2/3 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
  • Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
  • Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

GINGER SCONES - THE INN AT LITTLE WASHINGTON



Ginger Scones - the Inn at Little Washington image

Make and share this Ginger Scones - the Inn at Little Washington recipe from Food.com.

Provided by swissms

Categories     Scones

Time 29m

Yield 20 scones, 20 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
5 teaspoons baking powder
5 tablespoons sugar
3 tablespoons cold butter, diced
1/2 cup milk
1/2 cup cream, divided
1 egg yolk
1/2 cup minced candied ginger

Steps:

  • Preheat oven to 375°F.
  • Line two baking sheets with waxed paper.
  • In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
  • Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
  • Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
  • Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
  • Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
  • Remove from the sheets with a spatula and cool on a wire rack.
  • Serve with strawberry jam (and clotted cream, if you like.).

Nutrition Facts : Calories 108.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.5, Sodium 108.7, Carbohydrate 15.8, Fiber 0.4, Sugar 3.2, Protein 2.1

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