Saturday, November 6, 2010
This is a variation on my recipe for lemon ginger scones. I had some frozen cranberries I needed to use up, so I added a cup of them to this recipe.
1 cup buttermilk
1/3 cup of lemon juice (squeezed from 1 large lemon or two small ones)
3 1/2 cups unbleached flour (plus up to another cup for kneading)
2 tsp.baking powder
1 tsp.baking soda
1/2 tsp. salt
1/2 cup softened butter
1 cup finely chopped crystallized ginger
1 lemon with skin and pulp, sliced thinly and chopped finely, seeds removed- can use lemon that was juiced for this recipe
1 cup fresh or frozen cranberries (optional)
Set oven temperature to 400 degrees. Lightly oil 2 baking sheets.
Place buttermilk, egg, and sugar, and lemon juice in a large mixing bowl. Mix together well.
Add 2 cups flour, baking powder, baking soda, and salt on top of buttermilk mixture and mix together with a spoon. Add 1/2 cup of softened, not quite liquid, butter. Add remaining flour on top and mix all these ingredients together well with a wooden spoon. Mixture should be a stiff dough but still wet enough to stick to fingers.
Add fruit and ginger to dough. Mix together again until dough is stiff enough to knead by hand. Add more flour, 1/2 cup at a time, and knead a few minutes until mixture is a soft dough that no longer sticks easily to your fingers. Be careful not to add too much flour, it should be soft, not tough like bread dough.
Divide dough into 3 equal pieces. Flatten each piece into a 4-5" diameter circle on a cutting board and slice into quarters with a sharp knife. Arrange quarters on baking sheets.
Bake at 400 degrees for approximately 25-30 minutes.
Makes 12 scones.