SCONES: Hope you will try out this version in scones making, using a flour that has less gluten in it to make a softer, more cake-like, product.

GINGER SCONES:

 

 

 

2 ¼ cups cake & pastry flour                                      

1/3 cup sugar

1 tbsp. baking powder                                                

1 tsp. lemon zest, finely chopped

¾ cup chilled unsalted butter, cut into cubes              

pinch of salt

¾ cup heavy cream, plus extra to brush tops              

2/3 cup chopped candied ginger

 

 

 

 

Combine flour, sugar, salt and baking powder in a large bowl. Use a pastry cutter to cut in butter and mix until mixture resembles fine meal. Add in ginger & lemon zest. Make a well in the middle and pour in the cream. Using one hand or a fork to mix in the liquid, mixing until just combined.

 

Preheat oven to 400 degrees F. and grease a baking sheet.

 

Turn dough out onto a lightly flour work surface and knead slightly a couple of time to distribute the fat evenly. Pat dough out into a large circle about ½-inch thick. Cut out scones with cookie cutter and gather the scraps, patting and pressing pieces together; then cut out more scones from that.  Place scones 1-inch apart on prepared baking sheet. Brush tops with cream.

 

Bake for 12-16 minutes, until the surface cracks and the scones are slightly brown