Ginger-cream Scones

Name: Ginger-cream Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 scones
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons chopped crystallized ginger; 2 teaspoons finely chopped gingerroot; 1 2/3 cups heavy whipping cream; 1/4 cup additional heavy whipping cream, to brush muffins; 1 teaspoon sugar, to sprinkle on muffins

Submitted by Dreamgoddess

"Excellent served with fruit, a wedge of cheese and a cup of tea."

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Ready In:: 25mins
Ingredients:: 9
Yields:: 12 scones

ingredients

2 cups all-purpose flour
¹⁄₄ cup sugar
3 teaspoons baking powder
¹⁄₂ teaspoon salt
2 tablespoons chopped crystallized ginger
2 teaspoons finely chopped gingerroot
1 ²⁄₃ cups heavy whipping cream
¹⁄₄ cup additional heavy whipping cream, to brush muffins
1 teaspoon sugar, to sprinkle on muffins

directions

Preheat oven to 425 degrees.
Grease a cookie sheet with cooking spray.
Combine flour, sugar, baking powder, salt and crystallized ginger in a bowl.
Stir in the gingerroot.
Add in enough of the 1 2/3 c whipping cream so that the dough forms a ball and leaves the sides of the bowl.
Drop the dough (about 1/4 c) 1" apart on the cookie sheet.
Brush each with whipping cream.
Sprinkle each with sugar.
Bake 12-15 minutes or until golden brown.
Remove from oven and put on a wire rack.
Serve warm.