Wednesday, May 23, 2012
Daily breakfast in the Piepmeyer household usually consists of berries, a granola bar, and (sometimes) a multivitamin. For the most part, this routine serves us well. But there are certain weeks when I just need something different.
Enter, the ginger scone.
Chock full of candied ginger and lemon zest, it's anything but boring (and perfect for days that seem to start that way.)
I got the recipe from my new brother in law Tim, who made them on the first Thanksgiving weekend he spent with our family (show off.)
Mine always end up flatter than they look in the original Simply Recipes post. She says (in the post) that it's probably because my baking powder is flat. Oops. I should work on fixing that.
Except, the recipe still tastes AMAZING, even if my baking powder is flat. So, there's no real drive getting me to the grocery store for new baking powder. (Does that make me cheap? Lazy? Both?) I guess I'll just have to suffer with my amazing tasting, but not as beautiful as they could be, ginger scones.
Makes 12 scones
From Simply Recipes
3 cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller)
1 Tbsp lemon zest
1 Tbsp grated fresh ginger
3/4 cup buttermilk
10 Tbsp unsalted butter, melted
1 Tbsp coarse sugar for sprinkling on top (optional)
Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper. 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.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag.