The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice
Published by Stewart, Tabori & Chang
Scones are a Scottish quick bread whose popularity has spread to the British Isles and across the ocean to the United States. They are similar to biscuits, but richer, with a slightly cakelike texture. Scones usually contain moist additions such as currants, the traditional choice, or more unusually, ham, cheese, sun-dried tomatoes, and often in the Southwest, green chile. These scones combine two forms of ginger, ground and crystallized, and are much moister than the traditional ones.
Total Timeunder 30 minutes
OccasionBuffet, Family Get-together
Mealbreakfast, brunch, snack, tea
Taste and Texturebuttery, fruity, spiced, sweet
Type of Dishquickbreads
- 1 cup plus 2 tablespoons milk
- 2 tablespoons honey
- 4 cups unbleached flour
- ¼ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 cup (2 sticks) butter, softened and cut into small pieces
- ½ cup crystallized ginger, finely chopped and dredged in flour
- ½ cup raisins, dredged in flour
Preheat the oven to 400°F, and lightly oil a sheet pan.
Combine 2 tablespoons of the milk and the honey in a small saucepan over mediumlow heat, and stir until the honey is dissolved. Remove from the heat and keep warm.
Sift all the dry ingredients into a large bowl.
Add the butter and cut it into the dry ingredients using either a pastry blender or two forks, until coarse crumbs are formed.
Add the crystallized ginger, the remaining milk and warm honey mixture to the flour and gently mix just until a soft dough is formed. Do not overmix. Turn the dough onto a lightly floured surface and gently knead 5 times.
Roll out the dough to form a thick 8-inch square. Cut the square into quarters, diagonally. Cut each quarter in half to make triangles.
Place the scones 1 inch apart on the sheet pan.
Bake for 15 minutes, or until they are lightly browned. Place them on a rack to cool and serve warm or at room temperature.
2005 Dave DeWitt and Nancy Gerlach