Delicious Bakery Style Candied Ginger Scones Recipes

CANDIED GINGER SCONES

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.

CANDIED GINGER SCONES

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

CRYSTALLIZED GINGER SCONES

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.

GINGER SCONES

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.

LEMON GINGER SCONES

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.