Crystallized Ginger Scones

---

Judy rodgers, executive chef and co-owner of zuni café in san francisco, gave her basic scone recipe to chuck williams a few years ago. We’ve added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.

---

Steps

---

Preheat an oven to 350f.

---

Lightly grease a scone pan.

---

In the bowl of a food processor , combine the flour , sugar , baking powder and salt and pulse to combine.

---

Add the butter and pulse until the mixture resembles pea-size crumbs.

---

Transfer to a large bowl , add the crystallized ginger and stir to mix.

---

In a small bowl , whisk together the egg and cream until blended and add to the flour mixture.

---

Using a fork , stir to form large , moist clumps of dough.

---

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together.

---

Roll out the dough , flouring as needed , into a 10-inch round about 3 / 4 inch thick.

---

Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan.

---

Bake until the scones are golden , about 25 minutes.

---

Invert the pan onto a wire rack and lift off the pan.

---

Let the scones cool for 10 minutes before serving.

---

Makes 8 scones.

---

Ingredients

---

all-purpose flour, sugar, baking powder, salt, unsalted butter, crystallized ginger, egg, heavy cream