Ginger and Pecan Scones
These scones look great made into a variety of shapes (use large cookie cutters). To give, arrange scones on a shiny new cooling rack placed on a large piece of tissue paper. Then simply gather the tissue paper around the rack, tie at the top with a ribbon, and place the whole thing in a gift box.
Number of servings : 16 scones
Prep time: 45 minutes
Cooking time: 20 minutes
Type of meal : | Cookies | Cookies
Special diet :
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar, divided
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into pieces
2 eggs, lightly beaten
1/3 cup heavy cream
1/4 cup crystallized ginger, chopped
1/2 cup pecans, chopped
1 egg white, lightly beaten
Preheat the oven to 375°F. In a large bowl, combine flour, baking powder, 2 tablespoons of the sugar, and salt and mix well. Using clean fingers, work butter into flour until mixture resembles coarse crumbs. Add beaten eggs, cream, ginger, and pecans. Mix until dough just comes together.
Turn dough out onto a lightly floured surface and roll it out gently with a floured rolling pin to 1/2-inch thickness. Using a cutter dipped in flour, cut dough into rounds or other fancy shapes. Place on a lightly floured baking sheet, brush with beaten egg white and sprinkle with the remaining 1 tablespoon of sugar. Bake 20 minutes, or until golden brown. Turn scones out onto a rack to cool. Serve warm or cold.