Thursday, July 23, 2015

Golden Ginger Scones

I made this one morning while Ben and Joanna were visiting. A quick search shows it's from the Argo starch and baking powder company. It was written on a university of Tennessee Medical Center at Knoxville paper, so maybe it's from a trip down to Tennessee?

Golden Ginger Scones


2 cups all-purpose flour
6 tablespoons sugar, divided
2-1/2 teaspoons Argo® Baking Powder
2 teaspoons Spice Islands® Ground Ginger
2 teaspoons Spice Islands® Orange Peel
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter OR margarine
1 egg
3/4 cup buttermilk

Mix together first seven ingredients. Cut in 1/2 c butter. Beat egg and buttermilk together. Knead well. Pat into circle, cut into 6 wedges. Bake at 425 degrees, 14-15 min.


It was good, a little dry. I think most scones are dry. The dough was really wet. I added probably 1/2 cup more flour, and it was still too wet to cut individual scones before baking.
Posted by at
Labels: ,

4 comments:

  1. JanetJuly 25, 2015 at 7:47 AM

    I agree with the dry scone thing. I always imagine them being awesome and then am disappointed with the dryness. Except for the scones at the Cannon Center. Those were SO GOOD. And almost certainly terrible for my health.

    ReplyDelete
  2. JanetJuly 25, 2015 at 7:54 AM

    In other news, I want a silpat baking mat ( it's already on my Christmas list). Do you like the Amazon basics one or is name brand better do you think?

    ReplyDelete
  3. SarahJuly 25, 2015 at 10:29 AM

    They were on my Christmas list, too, but then I got these from Brian's mom, who used them once and didn't like them. Score! I haven't ever tried the name brand, but I've found the cheapies to be just fine. You might be able to find some even cheaper than the Amazon brand.

    ReplyDelete
  4. JoannaJuly 26, 2015 at 5:36 PM

    These scones had a good flavor (for not having anything like raisins in them), but they were dry. I don't even think tons of butter would help them stay together. But, the strawberry jam did help.

    ReplyDelete

Subscribe to: Post Comments (Atom)