For those of you who read my blog, thanks for continuing to check during those times when I’m not posting. I’ve had a very busy month, then suddenly couldn’t seem to get in the cooking mood (or posting on my blog mood). Maybe it’s because the weather is finally nice here, and I’d rather be outside than in my kitchen or on the computer. Anyway, I think I’m back with some recipes you’ll enjoy.
Last weekend I had a wedding shower brunch for one of my co-workers. I’ll be sharing some of the recipes I made over the next week. There was just a small group of us, and we had a nice selection of food. I prepared a Three Cheese Quiche, Ginger Scones, a fruit platter, Caprese salad, chicken/apple sausages in a horseradish applesauce, and a German Chocolate Cake.

Today, I’ll share the Ginger Scone recipe with you. This is my FAVORITE scone recipe.

They are so good! I got the recipe from Epicurious, and it’s also in my cookbook Nancy Silverton’s Pastries from the La Brea Bakery. They are very rich, but boy, are they addictive. They are very easy to make except for one thing-chopping the candied ginger. It doesn’t chop up in the food processor, so you have to chop it by hand, which can take a little while since it’s so sticky. But it’s worth it. They keep well also-I made them the day before, then just put them back in the oven the next morning to re-crisp them. Yum–I wish I had one right now. With a latte, and a few nice strawberries.

Epicurious | October 2000
by Nancy Silverton
Nancy Silverton’s Pastries from the La Brea Bakery
Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it’s still our bestselling scone at the bakery.
Yield: Yield: 8 scones
Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.