Does Kerry Simon know Scones????

Whew. Good to be home. It’s really really really tough laying around on a cushy chaise lounge by the pool, in 71 degree sunny weather, with my I Pod stuck on mediation music. Really exhausting...you know what I mean?? I need a nap.

Ok, so now that I’m back to reality and pending snow showers, I felt like a little something that would support my butter habit. So, who likes scones??? Raise your hands, please! Oh, I see….some of you seem to be pretending that you are all into health and stuff, and scones aren’t on your diet! That’s crazy. EVERYONE NEEDS A SCONE NOW AND THEN. With lots of butter. There’s no other way. Some uppity British waiter once made a face when I asked for butter for my scones. He said a "proper scone" only requires jam. Yeah...well, let’s just remember the American Revolution, shall we, pal? We won the right to put butter on everything.

These scones are awesome. I love ginger. Candied ginger. And butter. Did I mention that? And I do believe that Nancy Silverton knows a thing or two about baking. These were the best selling scones in her renowned “La Brea Bakery” in LA. You will love them. End of story. Just mix, bake, slather with butter. This recipe makes 8 perfect scones and you’ll eat all of them with a silly smile on your face.

And just think of how all that butter will make your hair shiny!

Nancy Silverton’s Ginger Scones

Makes 8

2 ¼ cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped or grated lemon zest
1 ½ sticks (6 oz) unsalted butter, cut into 1 inch cubes and frozen
4 ½ oz candied ginger, finely chopped (see Notes below) into ¼ inch pieces to equal 2/3 cup
¾ cup heavy cream, plus extra for brushing the tops of the scones.

Adjust oven rack to the middle position and preheat to 400 degrees.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder.
Pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large mixing bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands…dust with flour. Turn the dough out onto a lightly floured work surface and gently knead (see Notes) a few times to gather it into a ball. Roll or pat the dough into a circle about ¾ inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment lined baking sheet.

Brush the tops with remaining cream.

Bake for 12-16 minutes, or until surface cracks and they are lightly browned.

Notes: I use my handy dandy kitchen shears to cut up the sticky ginger – much easier than chopping with a knife. You don’t really “knead’ the dough as much as sort of gather and press and coax gently into shape. It’s kinda crumbly, but it’ll press together. You can use a 3 inch cookie cutter or wine glass to cut the scones. Using 3 inch cutter, you will get exactly 8 scones!


This is my super awesome niece, Katie Ross (the Boss) Modesitt....she loves scones, shopping, strawberry (virgin) daiquiris, and swimming!