Tuesday, August 19, 2008

Ginger Scones



 

2 cups all−purpose flour 1 egg 6 tablespoons granulated sugar, divided 2 1/2 teaspoons baking powder 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt Butter or margarine 2 tablespoons grated orange peel 3/4 cup buttermilk

In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, soda and salt. With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine. Stir in orange peel. With fork, beat together egg and buttermilk; add to flour mixture and mix. Divide in 2 parts. Turn each onto heavily floured surface; knead lightly with floured hands. Pat into circles 5/8−inch thick and with floured knife, cut into 6 wedges. Place on ungreased cookie sheet. Sprinkle each with 1/2 teaspoon remaining sugar. Bake at 425 degrees F until golden, about 14 minutes.

Serve split with butter and/or jelly.

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