Teaism Ginger Scones

Recipe courtesy Teaism

Show: $40 a DayEpisode: Washington, DC

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
15 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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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.

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Comments & Reviews

recipe Teaism Ginger Scones
Bobbi Yellville, AR 02-11-2008
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Teaism Scones
Rated: 5 stars out of 5

Very Good. I also added dried Gojo berries. Was generous with the sugar topping. Yum. Will make again. And use a cookie... cutter for cute shapes.Read more
recipe Teaism Ginger Scones
Anonymous 11-07-2006
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YUM!
Rated: 5 stars out of 5

These were amazing! I've been to teaism and all the whil I was there I wondered what that amazing smell was. After making... these it was clear! I did make a few changes to the recipe. Believe it or not, I added about 2 or 3 table extra tablespoons of butter and double the sugar. I did this because I have a recipe for plain scones that I LOVE that has more than double the butter and double the sugar. I've also heard that traditional scones have a flour to butter ratio of 4:1. Other wise these were perfect and I never even thought I liked ginger!Read more
recipe Teaism Ginger Scones
KAREN shadow hills, CA 04-17-2006
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If you love ginger...
Rated: 5 stars out of 5

If you love ginger, these scones are for you. They are full of wonderful ginger flavor. I'm used to scones being very plain... (I don't like sweet scones like the ones at Starbucks) so these had a lot of appeal without extra sweetness. If you don't like ginger, I truly wouldn't bother with this recipe. I made a few changes with this recipe. First, I didn't like the idea of the egg yolk wash, because it would turn the scones yellow on top. Rather, I mixed the egg yolk with half and half and they turned out really nice. Secondly, instead of milk I used half and half in the scones. It adds such a moistness and richness, but of course adds extra fat. I think I'll make these next time with some dried cranberries in addition to the ginger.Read more
recipe Teaism Ginger Scones
JACQUI rockville, MD 11-10-2005
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mixed feelings
Rated: 3 stars out of 5

good but not great.
recipe Teaism Ginger Scones
SEAN WASHINGTON, DC 08-08-2005
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Great recipe from a great DC restaurant
Rated: 4 stars out of 5

Teaism is one of my favorite small restaurants in Washington, DC, but I've only been there for breakfast one time and haven't... yet tried their scones. I have, however, made my share of hockey puck scones, but thought I'd try once again and these were pretty good. I subsituted dried cherries for the candied ginger and also added grated orange zest. I mixed the dry ingredients in my food processor and then cut in the cubes of chilled butter until the largest pieces were pea-sized. I mixed in the milk in a separate bowl just until combined. My dough was still very wet even after adding extra flour, so I just made drop style scones, and they were dee-lish. My scone confidence has been restored!Read more
recipe Teaism Ginger Scones
BESSIE Huntington Beach, CA 08-06-2005
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delicious and easy
Rated: 5 stars out of 5

I used candied ginger that I preserved awhile ago The common ingredients and simple one bowl preparation make this recipe... perfect for a quick treat. Everone found the scones delicious.Read more