metawidget (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
metawidget) wrote2018-11-25 02:33 pm
metawidget) wrote2018-11-25 02:33 pm
That scone recipe
These scones are rapidly becoming a go-to recipe for me. It's adapted from the Bon Appetit Cookbook (2006) edited by Barbara Fairchild — we have lavender around the house more than lemon zest and don't do blenders.
Preheat 400 F
Mix in largish bowl:
2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon lavender flowers, squished between fingers
Chunk up and blend in with a pastry blender until everything is a coarse meal:
2/3 cup unsalted butter, right out of the fridge
Add:
2/3 cup finely chopped crystallized ginger
Make a well in the center and add:
3/4 cup whipping cream
Blend with fingers until cream is mixed in (there will probably be some flour kicking around still).
Divide into halves (for normal-sized advices) or thirds (for mini scones), knead each part 8 turns or so, squash into a disc and cut in 6 wedges.
Bake around 18 minutes until lightly brown, then transfer immediately to a tin. They reheat nicely at 350 F for 10 minutes the next day.
Easy Ginger-lavender scones
Preheat 400 F
Mix in largish bowl:
2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon lavender flowers, squished between fingers
Chunk up and blend in with a pastry blender until everything is a coarse meal:
2/3 cup unsalted butter, right out of the fridge
Add:
2/3 cup finely chopped crystallized ginger
Make a well in the center and add:
3/4 cup whipping cream
Blend with fingers until cream is mixed in (there will probably be some flour kicking around still).
Divide into halves (for normal-sized advices) or thirds (for mini scones), knead each part 8 turns or so, squash into a disc and cut in 6 wedges.
Bake around 18 minutes until lightly brown, then transfer immediately to a tin. They reheat nicely at 350 F for 10 minutes the next day.