Ginger Cream Scones
a lovely change from muffins or coffee cake.

1/2 cup ­ 1 cup candied ginger
2 cups flour
2 tsp. baking powder
1tbsp sugar and extra for the top
1/2 tsp. salt
4 tbsp. cold butter, cut into small pieces.
2 eggs
1/2 cup + 1 tbsp. cream
1/2 tsp. vanilla

--Preheat your oven to 425 F. Use a baking/pizza stone if you have one!
--Toss the ginger candy with some flour.
--Mix flour, baking powder, sugar, and salt in a mixing bowl; cut in the butter with 2 knives or your fingers, as you would for a pie crust.
--Combine the eggs, cream, and vanilla.
--Stir the wet mix into the dry mix; add the ginger.
--Knead the mass 8-10 times (not too many!)
--Roll or pat into a circle 3/4" thick.
--Brush the top with cream and sprinkle it with sugar.
--Cut into wedges and bake on the stone or on a cookie sheet for 15 minutes, or until the tops are golden.


Recipe from Vegetarian Cooking for Everyone.