Tag Archives: ginger scones

Buttermilk Ginger Scones

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When it comes to breakfast, I generally opt out of eating it. Usually because I’m not often hungry until lunch time, not so much because I don’t appreciate breakfast foods. The truth is, there are a few breakfast items I could eat every day: waffles, bagels, and scones. I sense a carb -heavy theme. Perhaps it’s because these things can border on dessert if approached properly.

A couple weeks ago, my husband and stepson walked to the farmer’s market downtown from our home one Saturday morning. They came home with two scones to share: an incredible rosemary and goat cheese scone, along with a candied ginger scone. Both were so tender, flaky, melt-in-your-mouth light, they quickly made a home in my memory as one of my favorite things eaten in quite some time.

While the rosemary scone stood out to me as something unique I certainly hadn’t consumed before, the ginger scone reminded me of how much I love ginger flavored anything. A week or so later, ginger scones were the only thing that sounded appetizing. These scones were enormous compared to the ones Craig and Silas brought home, but they were certainly satisfying. Soft, not overly crumbly on the inside, the outside of these scones is delicately crisp and flaky. The fresh ginger and crystallized ginger offer a noticeable flavor without being overwhelming. They were great on their own, but I certainly would’nt keep you from topping them with fresh berries, freshly whipped cream, and digging in with a fork!

 

Buttermilk Ginger Scones

Yields about 8 large scones.

Ingredients:

3 cups all-purpose flour
2½ tsp. baking powder
½ tsp. baking soda
pinch of fresh nutmeg
¾ tsp. salt
¾ cup unsalted butter, cold
1 egg
3 tbsp. pure maple syrup
¾ cup buttermilk, cold
1½ tsp. vanilla extract
1-inch piece of fresh ginger, grated fine
1 cup crystallized ginger, cut into bite-sized pieces
¼-cup buttermilk
¼ cup coarse unrefined sugar

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Directions:

Preheat your oven to 400° F and line one or two baking sheets with parchment paper. Set the baking sheets aside until needed.

In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt together. Cut in the butter, using a pastry cutter or your fingers until the mixture resembles a coarse meal.

In another bowl, whisk together the egg, maple syrup, buttermilk, vanilla, and ginger. Add the mixture to your dry ingredients immediately, stirring just enough to create a soft dough. Fold in the crystallized ginger.

Turn the dough out onto a lightly floured surface, kneading 10-15 times. Pat the dough out into a rectangle about 1-inch thick, 5-inches wide, 12-inches long. Cut into 8-10 wedges or rectangles. Place on your lined baking sheets, about one inch apart. Brush lightly with buttermilk and sprinkle with the unrefined sugar.

Bake for 15-18 minutes until golden brown on top. Serve warm. The scones are best within the day you make them, but they can gently be reheated in the oven or toaster 2-3 days after baking.

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Day to Day Life: Week Twenty-Seven

Shall we take a peek at the last week? It looked something like this:

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Vincent went to an intensive 3 day water polo camp at Stanford. I’m constantly impressed by this young man.

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We happened upon the California Avenue Farmer’s Market around lunch time in Palo Alto. My husband and I found Oaxacan Kitchen, promptly ordering the memela, which featured a thick handmade tortilla, black bean puree, mole negro, queso fresco, cabbage, guacamole, and salsa. It was INCREDIBLE. We also ordered a vegetarian empanada, which was filled with squash, mole amarillo, and queso. I could eat both of these things daily, for every meal. SO GOOD.

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Obviously California warmth and sunshine makes for difficult mornings.

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On our last ride through San Francisco,  we had to stop at Taqueria Cancun in the Mission. Their veggie burritos are to die for.

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A collection of Mission graffiti.

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San Francisco is also home to Musée Mécanique, one of the world’s largest privately owned collections of coin-operated arcade machines. This guy’s one of my favorites.

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I made friends with this lovely animal by letting it nibble on my fingers. Hah.

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Mt. Shasta in the distance.

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When we got home from traveling early in the week, the garden was FILLED with goodies.

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Baby girl.

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The day before the fourth, I found this bony, chewed up, remarkably friendly boy. He hasn’t been claimed by anyone, so currently he’s living with my mother in law, since our dogs don’t allow us to have kitties…

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Patriotic sunsets.

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Pop Pop!

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I made a tuna melt bar one night. Topping-free-for-all! This was mine. Avocado, jalapenos, micro greens, tomatoes, arugula, baby lettuce.

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These scones are coming atcha soon.

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The fourth required tequila cocktails.

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This friend.

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Buttermilk Basil Blueberry waffles! Waffle weekends are the best.