St. Patrick’s Day is Monday. Let’s skip the green beer and go straight for breakfast, shall we?
This is an adaptation of a recipe that belonged to Mindy, my sister-in-law. Mindy wasn’t into cooking, but she had great success with her scones. Her original recipe lacked the orange and ginger, but they made up with it in flavor.
Not one to leave well enough alone, I tinkered with the recipe until I found this one, which I love.
Have them for St. Patrick’s Day, everyone. Be safe, be happy, wear green.
Orange Ginger Scones
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 creamOrange Ginger Glaze
1 tablespoon orange zest 1 cup powdered sugar 1 teaspoon powdered ginger 1/2 cup fresh orange juiceIn 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.
Copyright Doni Greenberg 2008.
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