Queen Anne's Candied Ginger Scones

These will make even the Queen herself jealous of your scone-making skills!

(Recipe courtesy of Anne Apra, caterer extraordinaire!)

Ingredients

2 1/4 Cup unbleached pastry flour or unbleached all-purpose flour
1/3 Cup granulated sugar (with an optional 1/4 cup to dust tops pre-baking)
1 Tablespoon baking powder
1 Teaspoon lemon zest
1 1/2 sticks unsalted butter, precut into 1-inch cubes and frozen
4 1/2 Ounces candied ginger, finely chopped to yield 2/3 cup
1 Cup heavy cream
Options : Replace ginger with 3 tablespoons chopped candied cherries and 3 tablespoons golden raisins

Directions

Preheat the oven to 400 degrees

Combine the flour, sugar and baking powder in a food processor and pulse to incorporate.

Add lemon zest and butter -- pulse on and off.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream.

Fold in the dry ingredients, mixing until just combined.

Turn dough onto a lightly floured work surface. Dust hands with flour and gently knead into a ball.

Roll or pat the dough into a circle about -inch thick.

Using 2-inch flour-dipped pastry cutter, stamp out circles, cutting them close together.

Gather the scraps, press the pieces back together and cut out remaining dough.

Place scones 1 inch apart on parchment-lined baking sheet.

Brush tops with the remaining cream. (Optional: sprinkle tops with dusting of reserved sugar)

Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

Cool slightly on wire rack.

Eat immediately with clotted cream, butter, jam or as is.
Scones can be frozen for up to 2 months.

Servings

8