Ginger Scones (inspired by The Farmhouse Inn)

Mark Priestley

2 1/4 cup flour
1/3 cup sugar
1 tablespoon baking powder
1 tsp. finely chopped lemon zest
1 1/2 sticks of chilled unsalted butter, cut into cubes
4 1/2 ounces crystalized ginger, finely chopped into 1/4 to 1/8 inch cubes(2/3 cup)
3/4 cup heavy cream

Preheat the oven to 400F

Combine dry ingredients and lemon zest, mix by hand or with an electric mixer.  Add the butter and blend the mixture until is resembles a fine meal.  Add the ginger, gently blending, then add heavy cream gently mix.  Drop it out of the bowl onto parchment paper.  Gently form into a round disk approximately 1 1/2 inch thick.  Cut disk into half and then cut wedges from each half to the size of desired scone, we recommend 8 wedges.  Scones rise about 50% of the unbaked size.  

Bake on the parchment paper on a baking sheet for 12-16 minutes or until gold brown color starts showing on the bottoms.  

We tried the scones with several different toppings, the fruit compote goes very well with these scones, alternatively we tried this with several different types of jams and really enjoyed it with the tayberry jam.   

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