Vanilla and Ginger Scones
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup sugar
1/3 cup butter, chilled and cut into 6 or 8 pieces
1/2-2/3 cup milk
3-4 tbsp chopped candied ginger
Preheat oven to 400F.
In a large bowl, combine flour, baking powder, salt and sugar.
Add the butter to the flour mixture and rub it in with your fingertips, making crumbs. Keep working the flour until the butter seems fairly evenly distributed, with a few larger bits, but none larger than a pea.
Stir in 1/2 cup milk and the candied ginger pieces. Add the remaining milk 1 tbsp at a time until the dough comes together into a ball. It should not be too sticky.
Knead dough gently into a ball on a lightly floured surface, then press it out into a 1/2-3/4 inch thick disc. Use a 2-inch round cutter to cut scones and place on a parchment-lined baking sheet. Press dough gently back together and make another pass with the cutter.
Bake for about 14-15 minutes at 400F. Until light golden brown. The bottoms should be dark brown.
Cool on a wire rack, or eat warm.
Makes 12 small scones
Source: http://bakingbites.com/2006/05/shf-28-vanilla-and-ginger-scones/
Clotted Cream:
Title: MAKING YOUR OWN DEVONSHIRE OR CLOTTED CREAM Categories: Misc, British Yield: 1 servings In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to heat - the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.
source: http://www.recipesource.com/ethnic/europe/british/clotted-cream1.html
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