Rockenwagner Ginger Scones

Recipe Ingredients

4 cups	250g / 8.8oz	Flour
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Baking powder - plus
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Softened butter - cut in chunks
2		Eggs
3/4 cup	177ml	Whipping cream
1 cup	237ml	Candied ginger
3 tablespoons	45ml	Grated ginger root - plus
1 teaspoon	5ml	Grated ginger root

Recipe Instructions

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.

Combine the flour, sugar, baking powder and salt in a large bowl. Slowly blend in the butter, a few chunks at a time, using an electric mixer. Add the eggs then the cream and continue to mix to form a dough. Stir in the ginger.

Shape the dough into 2 1/2- to 3-inch balls and place them 4 inches apart on the baking sheets.

Bake the scones until golden brown and small cracks appear on the surface, 30 to 35 minutes.

This recipe yields 9 scones.

Each scone: 543 calories; 573 mg sodium; 128 mg cholesterol; 29 grams fat; 18 grams saturated fat; 84 grams carbohydrates; 8 grams protein; 1.52 grams fiber.

Source:
The Los Angeles Times, 01-23-2002

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