Candied Ginger, Cherry and Pineapple Scones

  • 3 cups all-purpose or pastry flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp salt
  • 4 Tbsp (1/2 stick) unsalted butter
  • 4 Tbsp shortening
  • 1 1/4 cups heavy cream
  • 1/4 cup crystallized ginger
  • 1/4 cup candied pineapple
  • 1/4 cup dried cherries
  • Heavy cream (optional)
  • Granulated sugar (optional) image placeholder

Preheat oven to 425° F. Grease and flour two 8-inch cake pans.

Blend the flour, baking powder and salt.

Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas. Add the heavy cream 1/2 cup at a time until just blended. Fold in the ginger, pineapple and cherries. Do not over-mix.

Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.

Bake for 20 minutes or until the tops of the scones are golden brown. Cut into wedges.

Servings: 12 scones
Submitted by: Recipe Group Member