1 > Chill the butter and whip the cream. If using the food processor, cut the butter into 3/4-inch cubes and freeze for at least 15 minutes. They should be very solid. If mixing the dough by hand, cut the butter into 3/4-inch cubes and refrigerate for at least 30 minutes or until very firm.
Whip the cream just until soft peaks form when the beater is lifted. Cover and place in the refrigerator. 2 > Preheat the oven. Preheat the oven to 400°F 30 minutes before baking. Have an oven rack at the middle level and set a baking stone or baking sheet on it before preheating. 3 > Mix the dough. Food Processor Method In a food processor with the metal blade, combine the flour, sugar, baking powder, ground ginger, salt, and lemon zest. Add the butter and process for 10 to 15 seconds or until the mixture resembles fine meal.
Empty the mixture into a large bowl and stir in the crystallized ginger. Make a well in the center. Add the whipped cream to the well and, with a rubber spatula or a dough scraper, stir the flour mixture into the cream until all of it is moistened. Knead the dough in the bowl just until it holds together, then turn it out onto a lightly floured counter. Knead it about 8 times, until it can be shaped into a smooth ball. (The dough will weigh about 28.5 oz/810 grams.)
Hand Method
In a large bowl, whisk together the flour, sugar, baking powder, ground ginger, salt, and lemon zest. Add the butter and rub it between your fingers until the mixture resembles fine meal. Stir in the crystallized ginger.
Make a well in the center of the mixture. Add the whipped cream to the well and, with a rubber spatula or a dough scraper, stir the flour mixture into the cream until all of it is moistened. Knead the dough in the bowl just until it holds together, then turn it out onto a lightly floured counter. Knead it about 8 times, until it can be shaped into a smooth ball. (The dough will weigh about 28.5 ounces/810 grams.)
Both Methods
4 > Shape and chill the dough. Cut the dough in half. Shape each half into a smooth ball, press it into a 3/4-inch-thick disk about 6 inches in diameter, and wrap well with plastic wrap. Freeze for 15 minutes,
or refrigerate for 1 hour.
5 > Cut the dough. With a long sharp knife, cut each disk into 6 or 8 wedges. Brush the tops with the heavy cream and sprinkle evenly with the sugar. Lift the wedges onto the prepared baking sheets, leaving at least 1 1/2 inches between them.
6 > Bake the scones. Place the pan on the hot baking stone or hot baking sheet and bake the scones for 15 to 20 minutes or until the edges begin to brown and the tops are golden brown and firm enough so that they barely give when pressed lightly with a finger (an instant-read thermometer inserted into the center of a scone will read about 200°F). Check the scones after 10 minutes of baking, and if they are not browning evenly, rotate the baking sheet from front to back. Do not overbake as they continue baking slightly on removal from the oven and are best when slightly moist and soft inside.
7 > Cool the scones. With a pancake turner, transfer the scones to a wire rack to cool completely. VARIATION
Stollen Christmas Scones I love the flavor of stollen but not the texture, which is invariably dry. With
stollen scones, however, you have the best of both worlds. Chef Dietmar Eilbacher, of the Culinary Institute of America at Greystone, in California, served them at a Spice Conference to universally rave reviews.
Reduce the ground ginger to 3/4 teaspoon and add 1/2 teaspoon each ground allspice, cinnamon, coriander, and anise, and a pinch of cloves and mace. In addition to the lemon zest, add 2 teaspoons grated orange zest. Replace the crystallized ginger with 3 tablespoons (1.75 ounces/50 grams) candied orange peel and add 1/3 cup (1.75 ounces/50 grams) raisins and 3/4 cup (2.5 ounces/70 grams) chopped almonds at the same time. Bake the scones one sheet at a time: cover the second sheet with plastic wrap and refrigerate while you bake the first one, then bake the second pan directly from the refrigerator. Add 2 teaspoons vanilla extract to the heavy cream at the end of whipping. Bake at the same temperature. POINTERS FOR SUCCESS > If you are in a hurry, these scones will still be delicious without whipping the cream. The idea came from cookbook writer Cindy Mushet, and it makes the scones slightly airy in texture. > If it’s warm in your kitchen, place the flour, sugar, baking powder, salt, and ginger in a container or zip-seal plastic bag and freeze for at least 15 minutes before mixing the dough. > The unbaked scones can be individually wrapped in plastic wrap and frozen for up to 3 months. To bake, place one or more still-frozen scones on a prepared baking sheet, brush with cream, sprinkle with sugar, and bake frozen. Add 5 to 7 minutes to the baking time. They have a more even shape when baked frozen.
> The scones can be frozen for up to 3 months. Reheat in a preheated 300°F oven for about 20 minutes. The outside will be crunchy and a cake tester briefly inserted in the center and removed will feel warm.
UNDERSTANDING