Food Network: Teaism Ginger Scones

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Teaism Ginger Scones
Recipe courtesy Teaism

Ingredients
1 cup all-purpose flour
1 cup cake flour
1 tablespoon sugar
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
4 tablespoons unsalted butter, cut in pea size cubes
2 ounces chopped, crystallized or candied ginger
3/4 cup milk
1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash

Directions
Preheat the oven to 450 degrees F.
You can mix by hand or with a food processor or mixer, but be careful not to over
blend the dry ingredients. If you over-blend, your scones will be tough and chewy.
Put the 7 dry ingredients in a bowl and add the cubes of butter. With your
fingers, or with 2 knives, blend the butter into the dry ingredients until it
resembles a course cornmeal. Some large pieces of butter should remain, this will
make your scones light and fluffy. If you are using a processor, pulse briefly.
Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate.
The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough
out onto a floured work surface and gently pat down until it stands about 1/2-inch
thick. Cut into 12 triangles with a dough cutter or a knife and put onto an
ungreased baking sheet. Brush the tops of the scones with the egg wash and

sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.
This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in
the proportions indicated, and therefore, we cannot make any representation as to
the results.