Showing posts with label Tea Party. Show all posts
Showing posts with label Tea Party. Show all posts

Sunday, January 30, 2011

Coconut Ginger Scones

These scones are to to die for! Eat them plain or with lemon curd or jam. Trust me, you will not be disappointed!
Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Yield 18 mini-scones

• 2 cups all-purpose flour
• ½ cup sweetened coconut
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
• ⅓ cup minced crystallized ginger
• ½ cup cold butter, diced
• ¾ cup heavy cream

• 1 tablespoon turbinado sugar
  (coarse sugar)
• ½ teaspoon cinnamon

• ½ teaspoon green cardamom seed powder

• 2 tablespoons cream or milk

Preheat oven to 375 F. In a bowl, stir to combine flour, coconut, sugar, baking powder, salt, lemon zest and ginger. Add butter to dry ingredients. Using a pastry blender or 2 dinner knives, cut the butter into the flour mixture until it resembles very coarse crumbs. 

Pour the cream over the dry ingredients. Gently mix until dry ingredients moisten. Do not over mix.

Transfer the dough to work surface. Quickly gather the dough until it clings together. 

Pat the dough into 9 x 9 squares. Cut the dough into 9 squares. Cut each square into 2 triangles. 

Note: If the dough becomes too soft, place the dough in the fridge for 10 minutes so that it hardens. The butter has to be cold while baking in order for the scones to become flaky.

To make the topping, mix sugar, cinnamon and cardamom. 

  • Turbinado sugar is coarse sugar, which can be found in any supermarket. 
  • Don't use store-bought cardamom seed powder. Cardamom seeds lose their potency quickly after you crack open the shell. It is better to buy a lot of cardamom seeds and keep them in a jar and to crack them open and grind them with a mortar and pestle whenever you need to make cardamom seed powder.

Brush the scones with cream or milk. Sprinkle flavored sugar on top. Transfer scones to a parchment or Silpat lined baking tray.

Bake for 20 minutes. Transfer to a wire rack to cool. Serve plain or with jam or lemon curd.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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