Whidbey Island Bed and Breakfast, Langley, Washington

Ginger Scones

11 tablespoons butter, small cubes
2 1/4 cups flour
1/3 cup sugar
1/4 teaspoon grated lemon rind
1 tablespoon baking powder
3/4 cup whipping cream
2/3 cup diced crystalized ginger


Preheat oven to 400 degrees. Use parchment paper over baking sheet. Blend flour, sugar, baking powder in processor. Add lemon rind and process. Add butter and pulse into flour mixture until it resembles course meal. Transfer mixture to large bowl. Add ginger and mix. Make well in center, add 3/4 cup cream. Stir to combine with fork. This can be very crumbley but turn it out into floured surface and with a pastry scraper form into ball. Divide in two. Form each part into disk 6 inches wide and divide into 6 wedges. Brush top with cream and bake for about 18 minutes, until light brown. The dough freezes beautifully. Take directly from freezer to oven without thawing.


Per serving: 251 Calories, 16g fat (57% calories from fat), 3g protein, 24g carbohydrate, 48mg cholesterol, 203mg sodium.

[!]Recipe By: Jacki & Joy of Cooking
[/!] Serving Size: 12
[!]Preparation Time: 10:00[/!]

Return to Recipes Homepage

Country Cottage of Langley
215 6th Street Langley, WA 98260
(360) 221-8709 - (800) 713-3860