Hans' Ginger Scones

Hans' Ginger Scones

Did you know? The Scottish quick bread known as the Scone is said to have taken its name from the Stone of Destiny (or Scone), the Abbey where Scottish kings were once crowned. A scone was originally a flat round cake, made of fine white flour, buttermilk and a raising agent. Cooked on a griddle it was cut into triangular quarters for serving. It later developed into today's individual round oven-baked cake.


I don't bake often but when I found the following recipe on the LA Times website I HAD to make it. Ginger is one of my most favorite flavors (up there alongside garlic) and this recipe utilizes both fresh and crystallized ginger. I wish you could have smelled my house while these were baking! They came out so delicious and really don't need more than a little butter and a hot cup of tea but...why not guild the lily when one feels so inspired? Exactly! How about some peach preserves to go with all that lovely ginger? This combo is off the charts! What's that southern expression? "Makes your tongue wanna slap your brains out!" Oh yeah....


Recipe: Hans' Ginger Scones
THE SECRET? The recipe calls for both fresh and crystallized ginger.
By Noelle Carter, Los Angeles Times Staff Writer October 8, 2008
Note: Adapted from Hans Röckenwagner

Ingredients
4 cups flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1 3/4 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter
1 cup diced crystallized ginger, cut into 1/4 -inch dice
1/2 pound fresh ginger (about 8 2-inch pieces), peeled and puréed, about 1 Cup
2 eggs
1 cup heavy cream, divided


Directions
Heat the oven to 325 degrees. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and puréed ginger until well combined.


In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to overmix.


Divide the dough into 10 even portions and roll each into a ball. Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden.