tri-ticker-0722 Free Shipping on orders over $49* Use code: SHIP4FREEAll-Clad 4-Qt. Slow Cooker - $99.95*Save up to 75% on Summer Clearance + Free Shipping*
Return to Previous Page

Crystallized Ginger Scones

Crystallized Ginger Scones
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) chilled unsalted butter, cut into
      small pieces
  • 1/3 cup chopped crystallized ginger
  • 1 egg
  • 1/2 cup heavy cream

Directions:

Preheat an oven to 350ºF. Lightly grease a scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.

In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

Adapted from a basic scone recipe given to Chuck Williams by Judy Rodgers, executive chef and co-owner, Zuni Café, San Francisco.