Thursday, December 20, 2012


3 cups all-purpose flour
1 cup buttermilk powder
1 1/2 tbsp baking powder
1/2 tbsp cream of tartar
3/4 cup brown sugar
1 tsp salt
1/2 cup shortening
1/2 cup candied ginger, finely chopped

Sift the dry ingredients together.  Cut in the shortening with a pastry cutter until the mixture resembles fine crumbs.  Add the candied ginger.  Divide into 2-cup portions.  Package each portion in a pint jar.  Attach the following instructions.

1 jar (2 cups) Candied Ginger Scones Mix
1 egg
1/3 cup light cream

Preheat the oven to 400 degrees.

Place the scone mix in a large bowl.  Lightly beat the egg and add to the mix.  Add the cream and stir until mixture forms a ball.  Be careful not to overmix.

Turn the dough out on a lightly floured surface and pat to a 3/4-inch thickness.  Cut the dough into 12 equal pieces.  Arrange 2-inches apart on an ungreased baking sheet.  Bake for 10 to 15 minutes until lightly browned.

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