Ginger Scones

Rich and dense, these scones from a baker in LA are the best. Makes 12 scones

• 2 1/4 cups all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon grated lemon peel
• 11 tablespoons chilled unsalted butter, cut into small pieces
• 3/4 cup plus 2 tablespoons whipping cream
• 2/3 cup diced crystallized ginger
• 1 cup chopped BroccoSprouts broccoli sprouts

Preheat oven to 400 degrees F. Lightly butter a baking sheet. Blend flour, sugar and baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Add sprouts. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.

Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cook completely. Store in airtight container at room temperature. Re-warm in 350 degree F oven before serving.)

This recipe was created by Rita Calvert, Annapolis School of Cooking