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teaspoon salt</li><li>3/4 cup (3 1/2 ounces or 110g) candied ginger (chopped into 1/4-inch pieces or smaller)</li><li>1 tablespoon lemon zest</li><li>1 tablespoon grated fresh ginger</li><li>3/4 cup (200ml) buttermilk</li><li>10 tablespoons (5 ounces, 140g) unsalted butter, melted</li><li>1 tablespoon coarse sugar for sprinkling on top (optional)</li></ul><h2 id="31fe">Method:</h2><ol><li>Preheat the oven to 400°F (or 200°C) and line a large baking sheet with parchment paper.</li><li>In a large bowl, vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.</li><li>Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don’t over-mix! The mixture should look very shaggy.</li><li>Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.</li><li>Bake at 400°F (or 200°C) for 18–20 minutes. Cool on a rack for 5 minutes before eating.</li></ol><h2 id="863d">Wine Pairing</h2><p id="e88f">Pair these ginger scones with a glass of Riesling. The sweetness and acidity of the Riesling will complement the ginger and lemon flavors while balancing the richne

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ss of the scones. Try the 2018 Dr. Loosen “Dr. L” Riesling from Mosel, Germany.</p><p id="0d5a">Enjoy your ginger scones, and please, for the love of all that is culinary, don’t serve dry biscuits.</p><p id="43b4">Bon Appetit</p><p id="8714">If you’ve miraculously managed to bake these ginger scones without creating something that resembles a brick more than a baked good, then you’re already ahead of the game. Craving more opportunities to question your baking skills? Hit that subscribe button for an endless supply of pastry puzzles. And if you’re feeling particularly bold and believe you have the secret ingredient to elevate these scones from merely edible to somewhat palatable, by all means, drop a comment. Or, perhaps for the sake of our collective taste buds, quietly move along.</p><div id="3794" class="link-block"> <a href="https://readmedium.com/how-did-you-manage-to-let-raw-chicken-go-bad-2558e5d582b1"> <div> <div> <h2>How Did You Manage To Let Raw Chicken Go Bad?</h2> <div><h3>Whoever said money can’t buy happiness has never bought a good cheese. — Anonymous.</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/1*7zPFgmb-E4XRU-XWlUl-bw.gif)"></div> </div> </div> </a> </div></article></body>

Are You Serving Ginger Scones Or Dry Biscuits?

Good cooks never lack friends. — Anonymous.

Ginger Scones Recipe

Have you ever tasted a ginger scone so dry it makes the Sahara Desert look like a rainforest? Well, if you desire to serve ginger scones that people will actually enjoy, pay close attention to this recipe, and for heaven’s sake, don’t mess it up!

Ingredients:

  • 3 cups (400g) all-purpose flour
  • 3/4 cup (160g) sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (3 1/2 ounces or 110g) candied ginger (chopped into 1/4-inch pieces or smaller)
  • 1 tablespoon lemon zest
  • 1 tablespoon grated fresh ginger
  • 3/4 cup (200ml) buttermilk
  • 10 tablespoons (5 ounces, 140g) unsalted butter, melted
  • 1 tablespoon coarse sugar for sprinkling on top (optional)

Method:

  1. Preheat the oven to 400°F (or 200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
  3. Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don’t over-mix! The mixture should look very shaggy.
  4. Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
  5. Bake at 400°F (or 200°C) for 18–20 minutes. Cool on a rack for 5 minutes before eating.

Wine Pairing

Pair these ginger scones with a glass of Riesling. The sweetness and acidity of the Riesling will complement the ginger and lemon flavors while balancing the richness of the scones. Try the 2018 Dr. Loosen “Dr. L” Riesling from Mosel, Germany.

Enjoy your ginger scones, and please, for the love of all that is culinary, don’t serve dry biscuits.

Bon Appetit

If you’ve miraculously managed to bake these ginger scones without creating something that resembles a brick more than a baked good, then you’re already ahead of the game. Craving more opportunities to question your baking skills? Hit that subscribe button for an endless supply of pastry puzzles. And if you’re feeling particularly bold and believe you have the secret ingredient to elevate these scones from merely edible to somewhat palatable, by all means, drop a comment. Or, perhaps for the sake of our collective taste buds, quietly move along.

Scones
Serving
Dry
Recipes
Ginger
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