I excited for this guest post today from my friend Lindsey, she blogs over at Cafe Johnsonia. Her recipes are fabulous! Lindsey is also a contributor over at Simply The Sweet Life Magazine (Free and Digital!). It's a beautiful magazine and the food is always amazing! Lindsey also happens to be at least as sweet as these scones! Enjoy!
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, cold and cut into tablespoons
1/2 cup plus 2 Tbsp. heavy cream, divided (can also use whipping cream, it doesn't matter)
1 large egg
1/4-1/2 cup candied ginger, chopped into small pieces
zest of 1 orange,
finely grated raw sugar, for sprinkling
Whisk the flour, granulated sugar, baking powder and salt together in a large bowl. Using a pastry blender, your hands, or two butter knives, cut the butter into the dry ingredients until the butter is in pea-sized pieces. Add the candied ginger and orange zest. Stir a few times to distribute it through the dry ingredients. Stir the 1/2 cup heavy cream and egg together in a small bowl with a fork until well blended. Make a well in the center of the dry ingredients. Add the cream/egg mixture all at once. Use a fork or spatula and stir just until the flour is moistened. Use the fork or spatula to push the dough against the side of the bowl a few times to pick up any dry bits of flour. Turn the dough out onto a lightly floured surface. Form into one 8" or 2 smaller circles, depending on how large you want your scones. Cut the circle(s) into wedges to get 12 large or 16 medium, or 24 small scones. Place the scones on a baking sheet lined with parchment paper or a silicone baking mat. Brush the tops with the reserved 2 Tbsp. heavy cream and sprinkle the tops with raw sugar. Bake at 425 degrees F for about 10-12 minutes, check at around 8 minutes for the small scones. Serve warm or room temperature.
**I like mine with a bit of marmalade or clotted cream.
About Lindsey:
Lindsey made her first cake all by herself when she was in first grade. Since then she has honed her craft and spends time catering and making wedding cakes when she can. Lindsey blogs at cafejohnsonia.blogspot.comand freshcleanstart.blogspot.com. She is a stay-at-home mother to three small children and finds the most joy in life spending time with them and her husband, Frederick.
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| Photo Source: Cafe Johnsonia |
Orange-Ginger Cream Scones
Makes 12 large, or 16 medium, or 24 small scones
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, cold and cut into tablespoons
1/2 cup plus 2 Tbsp. heavy cream, divided (can also use whipping cream, it doesn't matter)
1 large egg
1/4-1/2 cup candied ginger, chopped into small pieces
zest of 1 orange,
finely grated raw sugar, for sprinkling
Whisk the flour, granulated sugar, baking powder and salt together in a large bowl. Using a pastry blender, your hands, or two butter knives, cut the butter into the dry ingredients until the butter is in pea-sized pieces. Add the candied ginger and orange zest. Stir a few times to distribute it through the dry ingredients. Stir the 1/2 cup heavy cream and egg together in a small bowl with a fork until well blended. Make a well in the center of the dry ingredients. Add the cream/egg mixture all at once. Use a fork or spatula and stir just until the flour is moistened. Use the fork or spatula to push the dough against the side of the bowl a few times to pick up any dry bits of flour. Turn the dough out onto a lightly floured surface. Form into one 8" or 2 smaller circles, depending on how large you want your scones. Cut the circle(s) into wedges to get 12 large or 16 medium, or 24 small scones. Place the scones on a baking sheet lined with parchment paper or a silicone baking mat. Brush the tops with the reserved 2 Tbsp. heavy cream and sprinkle the tops with raw sugar. Bake at 425 degrees F for about 10-12 minutes, check at around 8 minutes for the small scones. Serve warm or room temperature.
**I like mine with a bit of marmalade or clotted cream.
About Lindsey:
Lindsey made her first cake all by herself when she was in first grade. Since then she has honed her craft and spends time catering and making wedding cakes when she can. Lindsey blogs at cafejohnsonia.blogspot.comand freshcleanstart.blogspot.com. She is a stay-at-home mother to three small children and finds the most joy in life spending time with them and her husband, Frederick.
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