Mini Ginger Scones Food

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

CRYSTALLIZED GINGER SCONES

Steps:

• Preheat an oven to 350ºF. Lightly grease a scone pan.
• In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
• In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
• Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
• Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

MINI ORANGE-CRANBERRY SCONES

Steps:

• Preheat oven to 350*. Lightly grease a heavy mini scone pan (or an insulated cookie sheet).
• In food processor, combine flours, sugar, baking powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add cranberries and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
• Turn dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 9" square. Cut into 4 equal-size squares, then cut each square diagonally (criss-cross) into 4 triangles. Press each triangle into a well of the prepared pan (or place on cookie sheet without touching).
• If using turbinado sugar topping, sprinkle on scones before baking.
• Bake until the scones are JUST golden brown (about 20 minutes). NOTE: do not overbake as it will result in a dry scone.
• Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes. Serve with butter (if opting for turbinado topping) or prepare a simple orange glaze, if desired. Makes 16 mini scones.
• Glaze: After scones are cooled, combine all ingredients. Top each scone with a heaping teaspoon of glaze. Allow to dry completely.

MINI VANILLA SCONES (LIKE STARBUCKS)

Steps:

• Preheat oven to 400 deg. F.
• Whisk together dry ingredients in a medium bowl.
• Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.
• The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
• In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).
• Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).
• Bake for 15 minutes or until golden brown on top.
• PREPARE GLAZE WHILE SCONES ARE BAKING.
• GLAZE:.
• Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
• Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
• Serve immediately. Store cooled scones in an airtight container.

LEMON GINGER SCONES

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.

MINI CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in chocolate chips. In a small bowl, combine buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.