Ginger Scone Recipe & History of Scones
Ginger Oatcakes
Ginger Sesame Asparagus


Ginger Scone Recipe & History of Scones

Scones: If any breads deserve the name "quick," it's the English Scone.

Scones are an old traditional Scottish recipe. The word 'scone' comes from
the Gaelic word 'Sgonn'. Originally, scones were baked over hot stones.
Large round shapes were made with the dough and were then marked with a
blade to make the sign of the cross, which allowed them to be easily
broken into four cakes when cooked. During that time they were known as a
Bannock, a derivative of the Gaelic word 'Bannach', which translated into
English means cake. The Bannock may also at that time have been referred
to as Communion Bread. Drop Scones is another term, which often used.
These are quite different, and are made from a batter mixture, which is
dropped onto the griddle hence the name Drop Scones.

Today, scones can be made into any flavor or texture, and shape, such as
free-form, round, square, diamonds or triangles. The dough is usually
cooked on a griddle or baked in the oven. I've seen recipes with a
combination of all-purpose and whole wheat flours, ground cinnamon or
cardamom, ginger, dried fruit, blueberries, orange, poppy or caraway
seeds, herbs, lemon, cheese, triple chocolate chunks, or a combination of
armagnac and prune.


Ginger Scone Recipe

Special item: 3-inch round cutter

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal
2/3
cup
3/4 cup heavy cream, chilled, plus extra for brushing the tops of the
scones

Adjust the oven rack to the middle position and preheat the oven to 400 .

In the bowl of a food processor fitted with the steel blade or in the bowl
of an electric mixer fitted with the paddle attachment, combine the flour,
sugar, and baking powder, and pulse or mix on low to incorporate. Add the
lemon zest and butter, and pulse on and off, or mix on low, until the
mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well
in the center and pour in the cream. Using one hand, draw in the dry
ingredients, mixing until just combined. Wash and dry your hands and dust
them with flour. Turn the dough out onto a lightly floured work surface
and gently knead a few times to gather it intoa ball. Roll or pat the
dough into a circle about 3/4 inch thick. Cut out the circles, cutting as
closely together as possible and keeping the trimmings intact. Gather the
scraps, pat and press the pieces back together, and cut out the remaining
dough. Place the scones 1 inch apart on a parchment-lined baking
sheet.Brush the tops with the remaining cream.

Baking and cooking scones: When baking scones in the oven, place on an
ungreased, and parchment paper lined cookie sheet (some recipes call for a
lightly greased baking sheet) or Silpat Mat. Make sure you preheat the
oven beforehand, and optionally, brush the tops of the scones with melted
butter or if sweet, with beaten egg white, sprinkled with coarse sugar.
Remove the scones from the oven when they're a light, golden brown, puffed
and sound hollow when tapped lightly on top.

Bake for 12 to 16 minutes, until the surface cracks and they are slightly
browned.

Information and recipes copyright Sarah Phillips, 2004



Ginger Oatcakes

1 1/2 cups milk
3/4 cup rolled oats
1 cup all-purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon ground ginger
1 beaten egg
3 beaten egg whites
2 tablespoons cooking oil
2 tablespoons molasses
Orange marmalade (optional)

Heat milk over low heat just till hot, stirring occasionally. Stir in
oats. Remove from heat; let stand for 5 minutes. In a large bowl combine
flour, baking powder, cinnamon, baking soda, ginger, and 1/4 teaspoon
salt. In a medium bowl combine egg, egg whites, oil, and molasses; stir
into oat mixture. Add oat-egg mixture to flour mixture all at once. Stir
just till blended but still slightly lumpy. For each pancake, pour a scant
1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook
till pancakes are golden brown, turning to cook second sides when pancakes
have bubbly surfaces and slightly dry edges. If desired, serve with
marmalade. Makes 14 pancakes.


Source: http://www.clabbergirl.com/



Ginger Sesame Asparagus
recipe by chia

This is a lovely part of any asian themed meal, from fine cooking
3 servings
20 minutes 10 mins prep

8 ounces thin asparagus, sliced on the diagonal into 2 inch pieces
2 tablespoons hoisin sauce
1 1/2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon peanut oil
1 teaspoon sesame seeds
2 teaspoons minced fresh peeled ginger
1 clove garlic, minced
1/2 teaspoon coarse salt

bring a pot of water to boil, add salt and asparagus and cook for 1
minute. remove and rinse asparagus in cold water, drain well on paper
towels. in a small bowl whisk together hoisin, rice wine and sesame oil.
heat peanut oil in a large skillet. add sesame seeds to center of the pan
and cook until the seeds are browned, about 5 minutes. add ginger and
garlic and cook 1 minute. add hoisin mixture, asparagus and salt. stir
often until asparagus is coated and heated through, 1 minute.

Nutrition Facts Calculated for 1 serving Recipe makes 3 servings Nutrition
Facts for some measurements or ingredients are not included in data below:
1 1/2 teaspoons rice wine

Calories 106 Calories from Fat 64 (60%) Amount Per Serving %RDA Total Fat
7.2g 11% Saturated Fat 1.2g 5% Polyunsat. Fat 2.6g Monounsat. Fat 3.0g
Cholesterol 0mg 0% Sodium 568mg 23% Potassium 159mg 4% Total Carbohydrate
9.3g 3% Dietary Fiber 1.8g 7% Protein 2.7g 5% Vitamin A 413mcg 8% Vitamin
B6 0.1mg 6% Vitamin B12 0.0mcg 0% Vitamin C 8mg 14% Vitamin E 0mcg 3%
Calcium 31mg 3% Magnesium 16mg 4% Iron 0mg 5%

From Ann In Fla



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