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Quick Ginger Drop Scones
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1 ½
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cups unbleached all-purpose flour |
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¼
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cup whole wheat flour |
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2
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teaspoons double acting baking powder (preferably Rumford
brand) |
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½
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teaspoon baking soda |
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½
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cup buttermilk, cold (may need to add 2 tablespoons
more depending upon the flour) |
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½
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cup melted butter, cooled |
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2
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tablespoons syrup drained from Stem Ginger |
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9
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rounds minced and divided (1/3 cup for the batter plus
1 tablespoon to top the scones)Stem Ginger |
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1
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egg white, beaten with 1 teaspoon water, for an egg
wash |
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1
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tablespoon coarse sugar |
Put the oven rack in the center of the oven and heat oven to 400-degree.
Combine the dry ingredients (flour, sugar, baking powder and soda) in
a large bowl and mix well using a wire whip. Combine the buttermilk, melted
butter, ginger liquid and 1/3 cup finely cut ginger and add to the dry
ingredients. Using a fork, stir just until evenly moistened and the ingredients
forma ball. Add a little more buttermilk if necessary.
Spoon dough one inch apart into 8 equal mounds on a parchment covered
baking sheet. Use a pastry brush or a new paint brush to spread the beaten
egg white on top of each scone. Sprinkle the remaining 1 tablespoon minced
ginger and coarse sugar on top of the scones. Bake in a 400 degree oven
until golden brown 18 - 20 minutes. Cool on a rack for 10 minutes before
serving.
Note: When stirring and shaping the dough, handle it as little
as possible to insure tender scones. After the dough is mixed, the scones
may be scooped out using a ¼ cup size measuring cup. This makes a more
attractive scone but takes longer.
Susan Falk Fowells
June 2000
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