ginger key lime cream scone recipe...

Here is the recipe we mention often in story of the day posts... 

ginger key lime cream scones

adapted from Cindy Mushet's recipe

here's what you'll need for ingredients:

scones

2 Tbs. sugar

2 c. AP flour

1 Tbs baking powder

1 tsp ground ginger

somewhere between 1/4 - 1/2 tsp fine sea salt

1/4 c. very cold heavy whipping cream

a handful of chopped crystallized ginger (I run my knife through the chunks a few times, after first slicing them as thinly as I can)

glaze

zest & juice of 2-3 key limes + 1 lime - adjust juice amount for desired consistency of glaze (a mix of lemon & lime works too)

powdered sugar - enough for desired consistency of glaze

1. whip the cream to soft peaks - I do this whole recipe by hand in my favorite bowl - assuming I'll burn off a few calories prior to the consumption of the scones - this is, of course, a ludicrous assumption.

2. with the largest rubber spatula you have, fold in the baking powder, ground ginger, salt, sugar, and flour just until everything is incorporated & holds enough to turn the dough out onto the counter or a cutting board. 

3. working as gently as you can, pat the dough into an even circle & using a bench scraper, cut it into as-equal-as-possible wedges. We get 6 large scones from this recipe. If you absolutely must, it could stretch to 8... 

4. place scones on a silpat lined pan & pop in the fridge until the dough is noticeably chilled.

5. at sea level, bake at 375-degrees for about 15-20 minutes, depending on how hot your oven is. 

6. while they are baking, zest the limes, squeeze out the juice (I use a spoon to get as much juice as possible out). Mix in the powdered sugar & a pinch of fine sea salt - until you have a lump-free glaze. Too thick & it will sit on top of the scone. Too thin, it will wet the scones. You'll find the right consistency - it should be opaque but nowhere near stiff... 

7. When the scones are finished cooking, transfer them to another cookie sheet with a cookie rack on top. Using your smallest rubber spatula, spread the glaze over the top and sides of all the scones while they are still hot. When you've gone through the entire bowl - doing a second pass of the scones, lifting up the cookie rack slightly to catch the glaze that has dripped down. This is all to your preferred consistency.

8. Let them cool. Store in fridge.

Enjoy. 

fi