by Heather Schmitt-Gonzalez / Friday, October 21, 2011
Scottish Scones w/ Ginger & Lemon - 50 Women Game-Changers (in Food): #20 Molly Wizenberg
Not long ago, I made Molly's Stewed Prunes w/ Citrus & Cinnamon. And now I've gone and made some of her extremely tender, flavorful, to-die-for scones. What is it about Molly that makes me want breakfast?
Well, this is lame, because I've read her book and I enjoy her blog, but I'm not doing a write-up about her today. Because I have cramps. And...well...I have cramps. Sorry. But for a glimpse at her, her personality, and her writing, check this out. And then go read her blog. Or her book. Or go eat at her restaurant. Or talk to me next week. When I no longer feel like death.
2 c. unbleached all-purpose flour
2 tsp. baking powder
½ tsp. salt
4 Tbs. (2 oz.) cold unsalted butter, cut into smallish cubes
3 Tbs. sugar
2 tsp. grated lemon zest
¼ c. finely copped crystallized ginger
½ c. heavy cream, plus more for glazing
1 large egg
Preheat oven to 425° F. Whisk together flour, baking powder, and salt in a large bowl. Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea. Add sugar, lemon zest and ginger; whisk to combine.
Pour the half cup of cream and egg in a small dish and beat with a fork. Pour this into the flour mixture and combine gently. The dough will look pretty dry and shaggy. Turn out onto work surface and quickly pull the dough together into a rough mass. Press and knead until it just comes together. To keep the scones tender, try to do this in as few kneads as possible...preferably no more than 12. Don't worry about the excess flour, not all of it will be absorbed. Pat into a rough circle, ~1" thick. At this point, you can cut fat circles (I was totally in the mood for fat circles) or simply cut into 8 wedges. Place on a lined baking sheet.
Pour a splash of cream in a bowl and lightly brush the top of the scones. Slide into preheated oven and bake for 10-14 minutes, until pale golden. Transfer to a wire rack to cool slightly. Best served warm with butter. I also added a shmear of Ginger Preserve- and it was perfection.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.