Laena’s Ginger Love Scones

Laena’s Ginger Love Scones

every day should be valentine’s day
Yield: Makes 12 scones

2 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons (super)chilled unsalted butter, cut into small pieces (use good butter for xtra love)
3/4 cup plus 2 tablespoons cream or milk (use Ronnybrook NYC local milk/cream for xtra love!)
2/3 cup diced crystallized ginger (make your own for xtra love–see below recipe)

Preheat oven to 400°F. Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and press together or gently knead until smooth (no more than 4 turns). Pat into 3/4-inch-thick round. Cut each round into 12 wedges (with knife or using your ½ c measuring cup, press into dough to make 12 rounds) and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream or milk.

Bake scones until light golden brown, about 18 to 20 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm before serving.)

Serve with Anarchy in a Jar strawberry jam or orange marmalade (coming soon!!) and feel the love.

~Adapted from La Brea Bakery, Los Angeles, CA

* * * * * * * * * * *

Candied Ginger

You don’t need a candy thermometer to make this. Just keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go. Don’t let it caramelize!

1 pound (500g–around 4cups) fresh ginger, peeled (young ginger, usually found in springtime, is the best–less stringy)

4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired (use good, raw sugar)

4 cups (1l) water

pinch of salt

1. Slice the ginger as thinly as possible (think paper). Use a sharp knife.
2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour or overnight. If you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a little corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

~Adapted from David Lebovitz & The Kitchen

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