December 1, 2009

Cakey Cream Scones with Ginger

Aaron, forum Recipe Thread, 18 Nov 2009

2 cups flour
1 Tbs baking powder
3 Tbs sugar
1/2 tsp salt
4 Tbs chilled butter cut into small dice
1/2 cup crystallized ginger bits
3/4 cup heavy cream
1 egg plus 1 yolk

Cut butter into dry ingredients
Add ginger
Whisk egg and yolk into cream
Combine wet and dry ingredients, handling minimally

Divide into eight to twelve blobs on ungreased baking sheets

Bake 12-15 minutes in a pre-warmed 425 degree F oven. The little peaks and points should be lightly browned.

Good with nothing but a cup of chocolate or tea but compatible with clotted cream and raspberry jam.


AJLR, in forum Recipe Thread, 15 Nov 2009

A very quick and easy recipe.

5 oz self-raising flour (or 5 oz plain flour + 1 level tsp baking powder)
half a level tsp of bicarbonate of soda
2 rounded tsps of ground ginger (I like my gingernuts to taste of ginger)
1 level tsp ground cinnamon
2 level tsps castor sugar (granulated is OK if you can’t get the smaller-grain castor)
2 pieces (each about the size of one’s top thumb joint) of preserved stem ginger, finely chopped
2 oz (half a stick) semi-salted or unsalted butter
3 oz golden syrup, or maple syrup

Heat oven to gas mark 5*. Sift the first four ingredients together into the mixing bowl. Add in the sugar. Melt the butter in a small pan over a low heat and stir in the syrup and bits of chopped stem ginger (and a little of the ginger syrup they’re preserved in, if you wish – about 2 tsps). Stir the butter/syrup mixture into the dry ingredients and mix well. Take small pieces of the mixture, about the size of a walnut/large pecan nut, roll briefly between the palms and put on a well-greased baking sheet, or one with baking paper on, giving them at least 2 inches between each piece. Flatten each one slightly and put in the centre of the oven for 15 – 20 minutes. Allow to cool on a baking rack. Makes 12 – 14 biscuits.

*Black Bear adds: Gas mark 5 is about 375° F in States-ese.