Ginger Dried Fruit Scones (Thanksgiving Breakfast)

Nov 25, 2013
Posted by on Nov 25, 2013 in Uncategorized | No Comments

We like to host Thanksgiving.  It’s a cacophony of four generations of family around the table, everyone talking, eating, complaining, singing together. Plus, if you host, you benefit from the leftovers (sandwiches, turkey-sweet potato pie, deep dish pot pie).  While I cook, the kids and their dad take the giant beast dog on a walk.  This year, they can have these as a snack while they tromp.  You can make the dough the night before and stick these in the oven with your turkey if you like.  You can also slather them with maple butter or with cranberry sauce and melted cheddar.  Or eat them plain.*

 

 

 

*This does not include my husband, who does not like scones, berries or their dried counterparts, nor ginger.  He can save room for turkey.

Ginger Dried Fruit Scones

I make these quite small for small hands, and this reduces the baking time slightly. Feel free to play around with the types of dried fruit.

1 egg

3/4 cup plus 1 tbsp milk

1/2 stick butter, into cubes

1 cups all-purpose flour

1 cup wheat or other

3 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1/4 cup chopped candied ginger

1/4 cup of currants, golden raisins, or cranberries or a combination

1/4 cup chopped apricots

dash vanilla

Oven to 375. Beat egg with 1 tbsp milk. Line baking sheet with parchment paper. Place the cubes of butter and the flours, baking pwder, and salt into a bowl. Mix butter into dry ingredients with your fingertips until the mixture resembles fine breadcrumbs. Add sugar, ginger, and dried fruit. Make a well in the center of the dry mixture and add vanilla and just enough milk to make a soft dough. If too sticky, add a bit more flour. If you want rustic scones as pictured, break off small clumps and bake. If you want traditional scones, place onto well-floured board and pat out until about 3/4" thick and cut into wedges or use cutter for rounds. Place on the baking tray and brush with beaten egg and milk mixture. Bake near top of the oven for 12-15 minutes or until golden brown and well risen. Cool before eating.

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