This wonderful scone recipe and photo were shared with me by my sister, Carol
Arroyo, and her website called
The Baking Pan.
Breakfast, lunch, dinner; almost anytime is an excuse to eat
these yummy scones. They are loaded with walnuts, and both the scones and
frosting are made with cream cheese.
Check out Linda's
History of
English High Tea and
Afternoon Tea & High Tea Recipes.
More delicious
Scone Recipes
and
Bread Recipes.
Honey Ginger Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea
Yields: 6
to 8 scones
Prep time: 20 min
Cook time: 12 min
Ingredients:
2 1/4 cups all-purpose
flour
1/4 cup granulated
sugar
2 1/2 teaspoons
baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut into small pieces
1/4 cup honey
1/2 cup whipping (heavy)
cream
1 tablespoon heavy whipping cream
2 teaspoons turbinado sugar*
* Turbinado sugar: This sugar is raw sugar which has been
partially processed, where only the surface molasses has been washed
off. It has a blond color and mild brown sugar flavor, and is often used
in tea and other beverages.
Preparation:
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, ginger, and salt;
whisk together to mix. With a pastry blender or two knives, cut butter
into the flour mixture until the mixture resembles coarse crumbs.
In a small bowl, stir the honey and heavy cream together. Add the liquid
mixture to the flour mixture; stir just until mixed.
On a lightly floured board, shape and pat the dough into a 7-inch circle
or rectangle, about 3/4 inches thick. Cut into wedges, squares or
circles with a floured knife and place them 1 inch apart on the baking
sheet.
Note: Scones can be cut into any shape you desire.
Use a drinking glass to make circles, or cut into squares or wedges with
a knife. Dip the edges of the cutter in flour to prevent the dough from
sticking. Do not pat the edges of the scone down; instead leave the cuts
as sharp as possible to allow the scones to rise in layers.
Brush the top of each scone with heavy cream. Sprinkle 1/4 teaspoon
turbinado sugar on top of each scone.
Bake 12 to 15 minutes or until the scones are very lightly browned. Remove
scones from baking sheets and place on wire racks to cool.
Makes 6 to 8 scones.
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Freezing Scones
Courtesy of Debbie Anderson of
Victorian House Scones LLC.
Freezing baked scones:
When the scones are cool, wrap airtight and hold at room temperature for up to
one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if
frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10
minutes or until warm.
Freezing unbaked scones:
When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an
hour for the dough to freeze firm. Once the dough is firm, put frozen scones
into a zip-lock bag and return them to the freezer.
When you are ready to
bake the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper
and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the
baking time—just add it in 2 minute increments until you are sure of your
times).
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