Thursday, July 23, 2009

Cream & Ginger Scones

Scones are preferred small breads for English High Tea and are made of flour,cold butter,sugar (optional) and has baking powder as leavening agent.There are sweet scones which also fall under cakes or even savoury scones with veggies and spices.These are simple scones made of cream & candied ginger which I adapted from here.

White Whole Wheat Flour: 1 cup and 2 tbsp
Cold Unsalted Butter: 4 tbsp
Sugar: 8tsp
Baking Powder: 1.5 tsp

Candied Ginger: 1/4 cup chopped
Orange Zest: 1-2 tbsp

Heavy Cream: 6 tbsp + 1-2 tbsp for brushing the tops

In a big bowl whisk together flour,sugar,baking powder.Add in zest and chopped candied ginger.Add cold butter pieces and mix well together so that the entire mix resembles coarse sand.

Make a well in the centre of this mix and pour in 6 tbsp of cream.Mix gently until combined and a dough takes shape.

Keep the dough on a lightly floured surface and very gently knead the dough into a ball.

Pat the ball into a 3/4 inch disc using hands or a rolling pin and then using a cookie cutter cut circles of the dough.

In my excitment,I patted the dough into a 1/4 inch disc.So my scones look thin.
Place the circles 1 inch apart on a greased or lined baking sheet.Brush the top with cream

Bake in a pre heated oven at 400 F for 12-16 minutes or until the top starts browning.

Serve with Tea or any time of your choice. Normally the scones are served with Devonshire clotted cream or even whipped cream or butter.

The original recipe used 1and 1/2 stick of butter which since I halved it came to 3/4 cup or 12 tbsp.But I reduced the butter to just 4 tbsp as I found it sufficient and also after reading the reviews of the original recipe.Feel free to use 12 tbsp if you want.Also since I was not sure how candied ginger will taste after baking,rather than going for 1/3 cup I went to 1/4 cup.The gingery taste was there but mildly only. Feel free to increase it if you want more gingery taste.Also the scones had very slight baking powder taste when fresh from the oven.This disappeared the next day.Since I used 2 tsp of baking powder I assume that could be the problem and have reduced the measure to 1.5 tsp.

The scones are obviously going to be a part of AWED:Britain by Simran.

They being made of white whole wheat flour are also on way to Madhuram's Whole Grain baking Event where the chosen grain is Whole Wheat.

The scones being small sweet quick breads and can also be preferred breakfast breads as well they are on way to BBD#22Sweet Breads,at Hefe und mehr by Stephanie


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