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| 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. |
| 16 Tbs. (2 sticks) chilled unsalted butter, cut into small pieces |
| 1/2 cup chopped crystallized ginger |
| Position a rack in the center of an oven and preheat to 350ºF. Line 2 baking sheets with parchment |
| In a large bowl, stir together the flour, sugar, baking powder and salt. Add the butter and, using a |
| pastry blender or 2 knives, cut the butter into the flour until the mixture resembles pea-size |
| crumbs. Add the ginger and toss to mix. |
| In a small bowl, whisk together the egg and milk until blended and add to the dry ingredients. |
| Using a fork, stir to form large, moist clumps of dough. |
| Turn the dough out onto a lightly floured surface and press together 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 12 equal-size wedges and place on the prepared baking sheets about 1 inch apart. Bake |
| until the scones are golden, 30 to 35 minutes. Makes 12 scones. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated