2 C. all-purpose flour
6 T. sugar, divided 4T & 2T
2 1/2 tsp. baking powder
2 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. butter or margarine
1 egg
3/4 C. 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 or crystallized ginger. 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 425ºF until golden, about 14 minutes.
Serve split with butter and/or jelly. (We eat them plain!)
Molasses And Ginger Scones
* 1 7/8 c. whole wheat flour OR 2 c. unbleached white
* 2 tbl brown sugar, firmly packed
* 1/2 tsp baking soda
* 1 tbl baking powder
* 1/2 tsp ginger
* 4 tbl butter, cut into bits
* 1 large egg, beaten
* 2 tbl molasses
* 1/2 c. lowfat yogurt
* 1/4 c. raisins
Preheat oven to 425°F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda, baking powder, and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt, and raisins. Mix until too thick to stir.
Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea. Makes 6 large heart-shaped scones. Enjoy!
Yield: 8 Servings
2 c Bisquick
1/2 c Apple; chopped, peeled
3 tb Brown sugar
1/4 ts Ginger
1/3 c Milk
1 Egg; or 2 egg whites or 1/4 c egg substitute
Milk
Sugar
Heat oven to 425F. Grease cookie sheet. Mix bisquick, apple, brown sugar, ginger, milk and egg until dough forms. Knead 10 times. Pat dough into 8 inch wide circle on cookie sheet. Brush with milk. Sprinkle with sugar. Cut into 8 wedges. Bake about 14 minutes or until golden brown. Serve warm
Submitted by: Susan Dearing, Los Angeles, CA
Makes 8 scones
Scones
½ cup dried sour cherries
2 cups all-purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp ground cardamom
½ tsp salt
1 cup heavy cream
1 Tbsp unsalted butter, melted
Cream
1 cup heavy cream
2 Tbsp confectioners' sugar
¼ cup E. Waldo Ward's Ginger Marmalade, at room temperature
Make the Scones:
1 Preheat the oven to 425 F. Soak the dried cherries in hot water until plump, about 10 minutes.
2 In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.
3 Drain the dried cherries and pat dry.
4 Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened.
5 Gather the dough into a ball and gently knead it 4 or 5 times.
6 On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round. Using a 2½-inch biscuit cutter, cut out 8 rounds.
7 Transfer the rounds to a baking sheet and brush the tops with the melted butter.
8 Bake for about 20 minutes, or until lightly browned and cooked through.
Make the Cream:
9 In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form.
10 Transfer the whipped cream to a serving bowl and spoon the Ginger Marmalade on top.
11 Split the hot scones and serve at once with the Ginger Marmalade cream.