Lemon Ginger Cream Scones
12 tablespoons butter, cut into cubes and frozen
3/4 cup heavy cream, whipped and then chilled
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon lemon zest
2/3 cup crystallized ginger, chopped fairly small
For the topping:
2 teaspoons cream
2-3 tablespoons demerara sugar
Prep Day: Put the chilled cubes of butter in a food processor along with the flour, sugar, baking powder, ground ginger, salt, and zest. Pulse for 10-15 seconds until there are no longer any large lumps. (Or, if you prefer, grate the butter on a box grater into the flour mixture, and combine gently with your fingers.)
Dump the mixture into a large bowl and add the crystallized ginger. Fold in the whipped cream. Knead the dough lightly, shape it into a ball, and then press it into a disk that is 6 inches in diameter and about 3/4 inches thick. Wrap the disk in plastic wrap and chill it in the refrigerator for about an hour.
After the dough has chilled (do not omit that step as the dough is very tender and will lose its shape if it is not sufficiently firm when it goes into the oven), remove it from the fridge, unwrap it, and cut it into eight wedges. Flash-freeze the cut, raw scones and then storing them in a plastic bag in the freezer.
Serve Day: Place the wedges on a lightly greased baking sheet, brush the tops with cream and sprinkle liberally with sugar. Bake the scones at 400 degrees for 20 – 27 minutes.
Serve warm or at room temperature. Any leftover scones should be stored in a tightly sealed plastic bag in the freezer; to thaw, remove them from the bag and set on a plate.
Northerly Nosh 