Dried Fruit and Ginger Scones

Dried Fruit and Ginger Scones requires about 45 minutes from start to finish. This recipe serves 8 and costs 50 cents per serving. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 274 calories. A couple people made this recipe, and 55 would say it hit the spot. A mixture of candied ginger, salt, dried cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very reasonably priced recipe for fans of European food. It works well as a side dish. It is brought to you by Foodista. With a spoonacular score of 25%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Low Fat Dried Fruit Scones, Gluten Free Ginger Cream Scones with Homemade Candied Ginger, and Chicken with Passion Fruit Sauce over Dried Fruit and Nuts Orzo.

Servings: 8

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Ingredients:

1 tbsp baking powder

5 tbsp butter, cut into cubes

1 cup cake flour

1/4 cup chopped candied ginger

1/4 cup dried apples

1/4 cup chopped dried cranberries

1 cup all-purpose flour

¼ cup heavy cream

½ tsp salt

4 tbsp turbinado sugar

¾ cup whole milk

Equipment:

baking paper

baking sheet

pizza stone

oven

whisk

bowl

blender

dough scraper

pizza cutter

spatula

knife

wire rack

Cooking instruction summary:

<ol><li>Position a rack in the middle of your oven and preheat to 425F. If you will be baking on a pizza stone, put it in the oven to preheat as well. If you will be using a cookie sheet, line it with parchment paper and set it aside.</li><li>Whisk together the flours, baking powder, 3 TB of the sugar, and salt in a medium bowl.</li><li>Cut in the butter using a pastry blender, two knives, or your fingers, until the largest chunks of butter are the size of small peas.</li><li>Pour in the cream and milk (or just use all cream, if you have it) and mix it around with a fork until an evenly hydrated, extremely sticky dough forms.</li><li>Add the fruits and mix again until evenly distributed (you may have to work a bit to break up the ginger pieces).</li><li>Dump the sticky mass out onto a well-floured board. Sprinkle a little flour on top as well, then pat the dough out into a circle about 1-inch thick. Try not to add too much flour, lest they become dense and tough. Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces. You may need to scrape off and re-flour your slicing instrument between slices.</li><li>Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them a half inch or so apart (they will puff and rise a little bit, but not tremendously). Sprinkle the tops with the remaining 1 TB of sugar.</li><li>Bake for 13-15 minutes, or until lightly golden on top and cooked through.</li><li>Cool at least 10 minutes before removing to a wire rack. Eat warm or cool.</li></ol>

 

Step by step:


1. Position a rack in the middle of your oven and preheat to 425F. If you will be baking on a pizza stone, put it in the oven to preheat as well. If you will be using a cookie sheet, line it with parchment paper and set it aside.

2. Whisk together the flours, baking powder, 3 TB of the sugar, and salt in a medium bowl.

3. Cut in the butter using a pastry blender, two knives, or your fingers, until the largest chunks of butter are the size of small peas.

4. Pour in the cream and milk (or just use all cream, if you have it) and mix it around with a fork until an evenly hydrated, extremely sticky dough forms.

5. Add the fruits and mix again until evenly distributed (you may have to work a bit to break up the ginger pieces).Dump the sticky mass out onto a well-floured board.

6. Sprinkle a little flour on top as well, then pat the dough out into a circle about 1-inch thick. Try not to add too much flour, lest they become dense and tough. Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces. You may need to scrape off and re-flour your slicing instrument between slices.Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them a half inch or so apart (they will puff and rise a little bit, but not tremendously).

7. Sprinkle the tops with the remaining 1 TB of sugar.

8. Bake for 13-15 minutes, or until lightly golden on top and cooked through.Cool at least 10 minutes before removing to a wire rack. Eat warm or cool.


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