Orange Ginger Scones

Original Article

4 cups flour

½ cup sugar

2 tablespoons baking powder

2 teaspoons salt

2 tablespoons orange zest

1 teaspoon ginger powder

1 tablespoon grated ginger

3 cubes butter, chilled and cut into tiny pieces

1 teaspoon vanilla

4 large eggs, lightly beaten

1 cup cream

Orange Ginger Glaze

1 tablespoon orange zest

1 cup powdered sugar

1 teaspoon powdered ginger

1/2 cup fresh orange juice

In a large bowl, food processor or standing electric mixer, mix the flour, sugar, baking powder, salt, orange zest, ginger and butter just until mixture is pea sized.

Add the vanilla, eggs and cream and mix until all the ingredients are just combined. The dough will be wet and goopy.

At this point you may freeze the dough for later use, or rolled out ¾ to 1 inch think on a floured board.

Cut dough into wedges or circles. Place on a parchment-covered baking sheet.

Brush with an egg wash made from 1 egg beaten with 1 tablespoon warm water.

Sprinkle scones with sugar. Bake for 20 to 25 minutes in a preheated, 350-400 degree oven.

Remove scones from oven and place on racks. Glaze with the above icing recipe while the scones are still warm.

Doni Chamberlain

Independent online journalist Doni Chamberlain founded A News Cafe in 2007 with her son, Joe Domke. Chamberlain holds a Bachelor's Degree in journalism from CSU, Chico. She's an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She's been featured and quoted in The Wall Street Journal, The Guardian, The Washington Post, L.A. Times, Slate, Bloomberg News and on CNN, KQED and KPFA. She lives in Redding, California. © All rights reserved.