|Yield||8 to 16 scones|
For years I made the Ginger Cream Scones from Deborah Madison’s Vegetarian Cooking for Everyone; it was a very popular recipe among my family and friends. After a while, I began making little changes to the recipe, adding whole-wheat pastry flour to the mix, replacing the cream with half-and-half, alternating between lemon and orange zest, skipping the wash of cream and sprinkle of sugar over the top . . . you get the picture. Here’s the modified recipe, which still gets rave reviews. My kids love them split and slathered with Lemon Curd or Orange Curd.
|½||cup candied ginger, cut into bits the size of popcorn kernels|
|1||cup all-purpose flour|
|1||whole lemon or orange|
|1||cup whole-wheat pastry flour|
|2||tsp. baking powder|
|5||Tbsp. cold unsalted butter, cut into 12 cubes|
|1||egg, lightly beaten|
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