CANDIED GINGER SCONES
Amazing gingery scones.
Provided by Karlynn Johnston
Categories Breakfast
Time 34m
Number Of Ingredients 9
Steps:
- In a large bowl combine all of your dry ingredients. Whisk them together well. Candied ginger rocks my socks. A hint for chopping it, take out the pieces you need and let them air dry for a while. They won't stick together as much and end up lovely like below.
- Mix your sour cream and baking soda together and let it poof up.
- Cut your butter into the flour mixture well.
- Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn out onto a floured surface.
- Roll your dough into a log like below. Then cut the log into three pieces. Take each of those three pieces and turn them onto their cut side. Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles. Then slice each circle into 6 pieces.
- Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous. And make a pot of tea right about now, sit down and have one hot from the oven.
Nutrition Facts : Calories 272 kcal, Carbohydrate 35 g, Protein 3 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 204 mg, Sugar 13 g, ServingSize 1 serving
CANDIED GINGER SCONES
Crisp, light, and tender, these scones are an amazing breakfast treat!
Provided by Lois Britton
Categories Breakfast
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C)
- In a mixing bowl, combine flour, sugar, baking powder, soda, and salt
- Cut the butter into the flour mixture with a pastry blender or two knives until pea sized. Using your hands to blend the butter in would warm the butter, and you'd lose some of the flaky layers in your scones.
- Mix in the ground ginger and candied ginger until well distributed
- Combine the buttermilk and vanilla, pour over dry ingredients
- Using a spatula or wooden spoon, gently mix just until the dry ingredients are moist and come together
- Scrap the dough onto a lightly floured surface, knead just to combine
- Shape the dough into a 7 inch (18 cm) circle
- Cut into eight wedges with a lightly floured knife or bench scrapper
- Line a baking sheet with parchment paper
- Arrange the wedges, 2 inches (5 cm) apart on the prepared pan
- Bake for approximately 18 minutes, until golden brown
- Cool for 15 minutes before serving
GINGER SCONES
Steps:
- Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
- Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Nutrition Facts : Calories 299 kcal, Carbohydrate 49 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 205 mg, Sugar 22 g, Fat 10 g, ServingSize Makes 12 scones, UnsaturatedFat 0 g
DELICIOUS BAKERY STYLE CANDIED GINGER SCONES
These rich and buttery scones are delicious and so easy to make! Plus, they are extra special, as they are full of candied dried ginger chunks and then topped with a drizzled white chocolate glaze. With only nine ingredients, these candied ginger scones are super delicious and perfect for a holiday treat!
Provided by Maysie & Jay
Categories Dessert
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, salt, baking soda and sugar in large mixing bowl. Blend thoroughly
- Cut in cold butter and mix with fingers until butter is roughly pea-sized
- Add ginger pieces and mix to distribute (I usually use about ⅓ cup of ginger pieces, but you can add up to ½ if you prefer more pieces
- Add milk and mix together until the dough just holds together and all flour has been incorporated - I usually use my hands for this. Avoid overworking the dough.
- Form dough into a ball and then flatten by hand to form a nicely rounded disk. Place disk on floured cutting board and roll slightly with rolling pin to get the disk about 1-1.5 inches in thickness (the thicker the dough, the taller the scones)
- With a sharp knife, cut the disk in half; then cut each half into pie-shaped thirds (triangles). You can also cut the disk into quarters then eights if you want 8 smaller scones.
- Lightly press down any popping-up ginger pieces and replace any that may have escaped during cutting.
- Place scones on a baking sheet lined with parchment
- Bake in oven preheated to 400°F for between 10-17 minutes. Check scones while cooking for browned bottoms which indicate doneness. Baking toward the upper end of timing will result in crunchier scones with browner tops - be sure to check that bottoms do not burn!
- Set scones on rack to cool.
- Melt white chocolate on low in a small pot, stirring frequently to avoid sticking. If your chocolate does not easily flow for drizzling when melted, add up to ½ teaspoon oil to thin chocolate to drizzling texture
- Drizzle chocolate onto cooled scones with a spoon, or through a pastry bag (or corner of a plastic bag with tip cut out) as preferred
CANDIED GINGER
Steps:
- Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
- Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
CRYSTALLIZED GINGER SCONES
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.
Provided by alexberg
Categories Scones
Time 1h
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 350ºF. Lightly grease a scone pan.
- In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
- In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
- Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
- Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Nutrition Facts : Calories 2409.1, Fat 143.6, SaturatedFat 87.7, Cholesterol 618.8, Sodium 2384.7, Carbohydrate 247.9, Fiber 6.8, Sugar 51.2, Protein 35.5
LEMON-GINGER SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 445 g, Fat 25 g, Fiber 1 g, Protein 6 g, SaturatedFat 15 g
LEMON GINGER SCONES
Make and share this Lemon Ginger Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
ORANGE GINGER SCONES
A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER SCONES
Categories Bread Cake Milk/Cream Ginger Breakfast Brunch Bake Quick & Easy Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
- In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
- Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
- Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
- Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with the remaining cream.
- Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
WHOLE-WHEAT GINGER SCONES
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 35m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
- Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
- Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
- Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 8 grams
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