Okay not even really close to semi-famous, but I had to preen a bit this week as one of my friends asked for my buttermilk-chai-ginger scone recipe to prepare for a party of moms. It was such a smash hit that they want to publish it in their little neighborhood newsletter! How's that for satisfaction? So although I don't have any photos of the recipe as made yet, I will go ahead and post the recipe in case anyone else needs it!
Buttermilk-Chai-Ginger Scones
2 c. all purpose flour
1 Tbs baking powder
1/3 c. sugar
a dash of salt
1/2 - 3/4 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/3 c. butter
1/3 - 1/2 c. diced candied ginger
1 c. buttermilk (I rarely buy buttermilk and just use 1 c. milk to which 1 Tbs. vinegar, white or cider, has been added and let sit for 5 min or so)
Preheat oven to 375 degrees F.
Sift dry ingredients together and cut in butter until the dough has a similar texture to coarse cornmeal with small pea-sized pieces of butter floating around. Stir in the candied ginger.
Pour in the buttermilk and mix in using no more than 10 strokes. As little handling as possible means a more tender dough.
Turn the dough out onto a lightly floured surface and knead 3-5 times until it comes together. You can add a bit more flour if too sticky.
Pat into a round about 1 - 1 1/4 inch thick and cut into 8 wedges. Place on baking sheet and make sure to leave room between the wedges as they will expand. Bake for 20-30 minutes (tops should be golden brown) and remove from oven. Let cool. Stores well in ziploc plastic bags for 3 days.
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