This was from a week ago. I meant to post it then, I really did.I just feel so busy with school and other life things. I'm baking I swear, I just don't have the time to post about it regularly=/ Whenever I come home from school and musical, I'm basically dead. And then I just have time for dinner, school work, check my blogs, and get ready for whatever tomorrow brings. Sigh. Well here's the post:
I was feeling a tad under the weather yesterday and took the day off from school to recuperate. Don't judge.
What I like about finding recipes on blogs is that you can see first hand how a regular person thought the recipe was and how it looks. So when you find a recipe in a random supermarket magazine, it's hard to tell if it will be any good. But, with the name Lemon Ginger Scones, it was hard not to at least give it a try. I had some about to go bad ginger root on hand (I assume ginger root goes bad) so I knew this recipe was meant to be made.
From this recipe, I learned how to mice ginger, I added ingredients incorrectly then had to reach in and pull them out, I had an object fall in my heavy cream mixture and spray everywhere, and I have a surplus of crystallized ginger.
Like most scones, the ingredients are pretty basic except for the special ingredient you use to make your scone unique. I coincidentally had all the ingredients on my sick day and went ahead and made them. I have made my fair share of scones, and a lot of my early attempts were not so good=( After trying so many times I was about to give up. But I kept with it and have definitely gotten better at it. I'd have to say that this batch was the best I have ever made. I didn't over mix so I really think that helped.
These scones came out light and soft, with a melt in your mouth crumb. The ginger and lemon are so soothing. Like a throat lozenge. But not at all! I swear they don't taste like those nasty lozenges! The recipe suggests the usual circle formation and then cut it to make triangles, but I NEVER get even baking when I do that. And drop scones are just as pretty so I did it my way.
Lemon Ginger Scones
from Giant Eagle Market District Magazine, adapted by me
1 c heavy cream
1/4 c water
2 tbsp lemon juice
3 c flour
1 tbsp baking powder
1/2 tsp salt
3/4 c sugar
2 tsp lemon zest
1/3 c crystallized ginger
6 oz unsalted butter, small chunks
2 tsp vanilla
1 tsp fresh ginger, minced
1 egg beaten
coarse sugar to garnish
1) Preheat oven to 375.
2) In a medium bowl, mix together heavy cream, water and lemon juice; set aside.
3) In another bowl, mix together flour, baking powder, salt, sugar, lemon zest and crystallized ginger.
4) Use a pastry cutter to cut butter into the flour until butter is pea-sized.
5) Next, add vanilla, fresh ginger, and egg into the heavy cream mixture and whisk until well combined.
6) Add cream mixture to the flour mixture and mix gently until the dough comes together.
Drop rounds of 1/3 c of dough onto parchment lined baking sheet and chill for 10 minutes.
7)Sprinkle with coarse sugar. Bake in oven for 23 minutes. (Give or take)
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