Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon grated fresh ginger
- 1 tablespoon tangelo zest
- 1/2 cup chopped crystallized ginger
Special equipment needed:
- Pastry blender or food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or food processor, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, grated ginger, and tangelo zest.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the chopped crystallized ginger.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Cut the dough into 8 wedges and place them on the prepared baking sheet.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Transfer the scones to a wire rack to cool.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 40g
Protein: 5g
Sodium: 300mg
Sugar: 16g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Crystallized ginger can be substituted with dried ginger or candied orange peel.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the dough.
- Substitute the tangelo zest with orange or lemon zest.
- Drizzle a glaze made with powdered sugar and tangelo juice over the cooled scones.
Tips and tricks:
- Make sure the butter is cold and cubed before cutting it into the dry ingredients to ensure flaky scones.
- Don't overwork the dough or the scones will be tough.
- Serve the scones warm with butter and jam.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, wrap them in foil and place them in a preheated 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the scones on a decorative plate or cake stand.
Garnishes:
Sprinkle powdered sugar over the scones before serving.
Pairings:
Serve the scones with a hot cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad would complement the scones nicely.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of buttermilk at a time until it comes together.
- If the scones are too crumbly, add a tablespoon of buttermilk to the dough before patting it out.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle.
Flavor profiles:
The combination of tangelo and ginger creates a sweet and spicy flavor profile.
Serving suggestions:
Serve the scones for breakfast or as a snack.
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