Tuesday, March 25, 2008

Wake n' bake

Ugh--getting out of bed in the morning. What a horrendous activity. It's become slightly less harrowing now that the weather is lightening up, but for me, it will always be a challenge--which I why I like to give myself little things to look forward to in the morning, like Intelligenstia coffee (available at Sticky Fingers), poached eggs from any of the DC-area farmer's markets, or some deliciously inventive ginger scones from Teaism.

And, for those of us who feel-extra industrious in the morning, here's the recipe for those scones.

1 cup all-purpose flour
1 cup cake flour
1 tablespoon sugar
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
4 tablespoons unsalted butter, cut in pea size cubes
2 ounces chopped, crystallized or candied ginger
3/4 cup milk
1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash

Preheat the oven to 450 degrees F.
You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a coarse cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.

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