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)
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
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