| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
T |
Baking powder |
| 1 |
t |
Baking soda |
| 2 |
T |
Sugar |
| 1 |
|
Stick butter, cold cut into |
|
|
1/4-inch slices |
| 1/2 |
c |
Crystallized ginger, rinsed |
|
|
dried and finely chopped |
| 1 1/4 |
c |
Buttermilk |
| 2 |
T |
Melted butter and brown |
|
|
sugar for glaze |
|
|
optional |
INSTRUCTIONS
Heat oven to 425 degrees. In large mixing bowl, combine flour, baking
powder, soda and sugar Mix with fork. Add butter and blend with
fingertips or pastry blender until mixture resembles coarse meal. Mix
in ginger. Pour in buttermilk and stir to combine. Turn onto lightly
floured surface and gently knead to form a smooth disk. Cut into three
pieces. Pat each into a circle, flatten lightly with palm of hand and
transfer to a baking sheet. Brush tops with melted butter and sprinkle
with sugar as desired. Score each into quarters Bake 25 minutes, until
golden. Cool on racks, break apart and serve. Makes 12 scones.
WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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