Ginger and Almond Scones

1 1/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon ground ginger
1 teaspoon finely chopped crystallized ginger
4 tablespoons chilled butter, cut into bits
1/2 cup sliced blanched almonds
1/4 teaspoon almond extract
1/2 cup milk (may substitute heavy cream)

Position a rack in the middle of the oven. Preheat the oven to 350 F.
Lightly grease a baking sheet or line with parchment paper (if you forget
both, it will still work) and set aside.
In the large bowl of a standing electric mixer, combine the flour, salt,
baking soda, baking powder and sugar. Stir in the ground and crystallized
ginger.

In the same bowl, using a standing electric mixer on medium speed, add the
bits of butter to the flour mixture.
Mix until the butter is evenly combined with the flour and the mixture
feels
like coarse cornmeal.
(You can also prepare the dough by hand, rubbing the flour and butter
together as with pie-crust or biscuit dough. The mixer is easier.)
Add the almonds, the almond extract and then the milk or cream, combining
just until the dough forms. Be careful not to overmix.
Turn out the dough onto a surface dusted with flour or sugar, and pat it
into a 6-inch square, about 1/2 inch thick.
Cut into triangles with a knife and transfer them to the prepared baking
sheet, separating them by at least 1/2 inch.
Bake for 20 minutes. Serve warm. Makes 8 to 10 scones.

PER SERVING (based on 10): Cal 163 Fat 9 g (4 g sat) Fiber 1 g Chol 14 mg
Sodium 160 mg Carb 18 g Protein 3 g


Dallas [MN] Morning News

Clipping-Cooking Digest
Posted By : Diane Spangenberg >
FROM ANN IN FLA



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