Ginger-lemon Scones Recipe
Yield: 16 sconesRecipe by luhu.jp
Ingredients:
2 cup: Flour, all-purpose
2 tsp: Lemon zest, grated
1/4 cup: + 1 tbsp sugar, divided
1 cup: Buttermilk,
1 tsp: Baking soda,
1 tbsp: Canola oil,
1 tsp: Cream of tartar,
1 large: Egg, lightly beaten with
1/2 tsp: Salt,
. 1 tbsp water,
1/4 cup: Crystallized ginger, chopped
Directions:
Preheat the oven to 350
F. Lightly oil a baking sheet or coat it with
vegetable oil cooking spray.
Sift together the flour, 1/4 cup sugar, baking soda, cream of tartar
and salt into a mixing bowl. Stir in the ginger and lemon zest. In
a small bowl, combine the buttermilk and oil and add to the dry
ingredients, stirring just until blended. (The dough will be
slightly sticky.)
Turn the dough out onto a lightly floured work surface and pat to a
thickness of 1/2-inch. Using a floured 4-inch round cutter, cut out
the dough. Cut each circle in half to make half-moons. Reroll the
remaining dough and cut scraps, handling the dough as little as
possible. Transfer to the prepared baking sheet.
Brush the tops with the egg glaze. Sprinkle with the remaining tbsp
sugar. Bake for 15 to 20 minutes, or until the tops are golden and
firm to the touch. Serve warm.
Nutritional Information per serving: 110 calories, 1g fat, 2 g
protein, 21g carbohydrates, 0mg cholesterol, 139mg sodium
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
F. Lightly oil a baking sheet or coat it with
vegetable oil cooking spray.
Sift together the flour, 1/4 cup sugar, baking soda, cream of tartar
and salt into a mixing bowl. Stir in the ginger and lemon zest. In
a small bowl, combine the buttermilk and oil and add to the dry
ingredients, stirring just until blended. (The dough will be
slightly sticky.)
Turn the dough out onto a lightly floured work surface and pat to a
thickness of 1/2-inch. Using a floured 4-inch round cutter, cut out
the dough. Cut each circle in half to make half-moons. Reroll the
remaining dough and cut scraps, handling the dough as little as
possible. Transfer to the prepared baking sheet.
Brush the tops with the egg glaze. Sprinkle with the remaining tbsp
sugar. Bake for 15 to 20 minutes, or until the tops are golden and
firm to the touch. Serve warm.
Nutritional Information per serving: 110 calories, 1g fat, 2 g
protein, 21g carbohydrates, 0mg cholesterol, 139mg sodium
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp