Tuesday, February 22, 2011

Kitchen Adventures: Ginger Cream Scones

I decided to stick with the scones and make the remaining scone recipe from Baking Illustrated. These were even easier than the oatmeal scones, as there was no oat toasting involved.

The Lone Scone
I used to avoid making particular types of baked goods because they required butter to be cut into the dough. I detest cutting butter into the dough manually. I have to wield two butter knives and feel painfully awkward doing it or use a pastry blender and have my wrist hurt. However, now I own a food processor so bring on the pastry doughs!

Butter cut into the flour
I decided to go with chopped crystallized ginger for these scones over cranberry-orange because I have an annoying tendency to zest myself by accident when I'm zesting citrus. Zested Sarah doesn't really add the flavor I want to my baked goods. Once it's added, it gets a quick pulse to coat the bits in flour.  This prevents them from sinking to the bottom of the scone, because who would want a ginger-bottomed scone?
Crystallized ginger bits, mmm.
The flour is then dumped into a large bowl (I actually used the large one this time!) and the cream is stirred in. I actually didn't have any heavy cream on hand so I ended up using the half and half leftover from last week's scones and it didn't seem to have any detrimental effects on the end product.  Much like the other scone recipe, once the dough formed a mass in the bowl, I was supposed to turn it out onto the counter and mix it by hand. Again I ignored this direction and continued mixing with the spatula because I didn't want to melt the butter with my overly warm hands. Nor do I enjoy constantly dipping them into an ice bath to prevent butter meltage.

Wedges are traditional, small circular scones are
usually the mass-produced ones purchased
in a supermarket.

There was an excellent tip on how to achieve more even wedges (although it makes an extra dish) as a part of this recipe. Take a circular cake pan, spray it with a touch of cooking spray and press the dough into the pan.  Once it's evenly distributed and circular, turn it out onto the counter and cut it into wedges.

These scones definitely had a more biscuitlike flavor and texture than I was expecting, but as I said in last week's post, I'm no scone connoisseur.  Eric and the Brits at work seem to find them tasty and that's good enough for me.