• Chocolate AndGingerScones •
adapted from a recipe by Nancy Silverton
Bon Appétit | January 2000
Yield: Makes 12 Scones
• 2 1/4 cups all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon grated lemon peel
• 11 tablespoons chilled unsalted butter, cut into small pieces
• 3/4 cup plus 1 tablespoon whipping (heavy) cream
• 1/2 cup finely diced crystallized ginger
• 1/2 cup mini semi-sweet chocolate chips
• 2 tablespoons whipping (heavy) cream, additional for brushing on top of scones before baking
1. Preheat oven to 400˚F. Line a baking sheet with Silpat or parchment paper.
2. Blend flour, sugar, baking powder and lemon peel in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. Make well in the center; add the 3/4 cup cream. Using a fork, stir until just moist. If the dough seems dry, add the additional 1 tablespoon whipping cream. Mix in the crystallized ginger and chocolate chips. Gather the dough together and gently knead until smooth. About 8 turns. Divide dough in half; pat each portion into a 3/4-inch-think round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
3. Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in an airtight container at room temperature. Rewarm in 350˚F oven before serving.)