I am pretty obsessed these days with making sure that I use up EVERYTHING in my fridge/freezer/pantry without throwing things out. All you socially conscious friends and family out there, I'm sure you understand. I cannot, in good faith, discard food simply because I just had too much on hand that I couldn't eat it all.
After my buttermilk-chive biscuit fiasco on Tuesday (yes, I actually made things WORSE after the idiot rice...let's just say my apartment ended up filled with smoke and leave it at that) I decided to stick to baking for a little while. Because even I know that when baking, you must must muuu-huuusstttt read the recipe and follow it. And that was my downfall with the rice.
I assessed my food situation. I have buttermilk (which, for the record, cannot be used as a substitute for regular milk in coffee when you run out and don't want to go to the store), I have frozen blueberries, I have some fresh ginger. Okay, google them all together and thank you epicurious! Up pops some great lookin' scones. I LOVE SCONES. Score.
The recipe is actually for plain old ginger-pecan scones. I don't have pecans, but I have almonds! Same dif. Nuts are nuts. They will all equally kill you if you are allergic. It's a good thing I don't have any friends with nut allergies, because I am that person who will cook with chicken stock and feed it to an unsuspecting vegetarian because, hey, I am not going to buy special stock just for you buddy. You will eat the liquid chicken and you will like it. Mwahaha. (Except for you, Chanel & Jahna! No worries!) I always bake with nuts, so yeah, I'd probably be sending a lot of friends to the ER. Good thing I'm almost an EMT though, right? I know...you feel so much safer now. =)
So I started making the scones and decided to just add the frozen blueberries at the last minute. Who doesn't love blueberry scones, right? The first few steps went GREAT. I couldn't believe everything seemed to be turning out as it should. That almost never happens to me. And there is a reason for that, hence, I really should get nervous when nothing is going terribly wrong.
And then, BAM, I add the blueberries. The final ingredient. And as I kneaded those little buggers into the dough, they proceeded to make my hands look like I murdered Tinkiewinkie, the purple tellytubby. Blueberries are FUCKING MESSY, JEEEESUSSSSS. I am so so grateful I thought to put some wax paper down on my countertop before I kneaded the dough, because otherwise, my landlords would have a very purple wooden countertop on their hands when I move out. Heh. Whoops.
Anyway, for you folks out there who will attempt this recipe later, just take note. This is why every single freakin scone recipe out there calls for dried fruit. Because otherwise you end up with some very bruised-looking palms.
I plan to tell inquiring minds that I got into a super intense slapping fight. Obviously I won.
*Notes: I did not add the extra sugar on top at the end because, after sampling some of the dough, it was already just sweet enough. But I don't like super sweet things. I also didn't brush them with buttermilk at the end because they were already too wet from the frozen blueberries melting into the dough. Finally, I didn't have enough crystallized ginger to begin with, so that step was also ignored. Everything still turned out DELICIOUS. =) Enjoy!! I recommend freezing them for future rushed mornings, or giving them to your neighbors because then they will loooooove you.
Ginger-Pecan Scones
3 cups all purpose flour
2/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/3 cups pecan halves, toasted, chopped
1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces)
1 cup plus 1 1/2 tablespoons buttermilk
1 1/2 teaspoons finely grated peeled fresh ginger
1 teaspoon vanilla extract
Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
Bon Appétit, April 2011
by The Bon Appétit Test Kitchen
URL:
Ginger-Pecan Scones
After my buttermilk-chive biscuit fiasco on Tuesday (yes, I actually made things WORSE after the idiot rice...let's just say my apartment ended up filled with smoke and leave it at that) I decided to stick to baking for a little while. Because even I know that when baking, you must must muuu-huuusstttt read the recipe and follow it. And that was my downfall with the rice.
I assessed my food situation. I have buttermilk (which, for the record, cannot be used as a substitute for regular milk in coffee when you run out and don't want to go to the store), I have frozen blueberries, I have some fresh ginger. Okay, google them all together and thank you epicurious! Up pops some great lookin' scones. I LOVE SCONES. Score.
The recipe is actually for plain old ginger-pecan scones. I don't have pecans, but I have almonds! Same dif. Nuts are nuts. They will all equally kill you if you are allergic. It's a good thing I don't have any friends with nut allergies, because I am that person who will cook with chicken stock and feed it to an unsuspecting vegetarian because, hey, I am not going to buy special stock just for you buddy. You will eat the liquid chicken and you will like it. Mwahaha. (Except for you, Chanel & Jahna! No worries!) I always bake with nuts, so yeah, I'd probably be sending a lot of friends to the ER. Good thing I'm almost an EMT though, right? I know...you feel so much safer now. =)
So I started making the scones and decided to just add the frozen blueberries at the last minute. Who doesn't love blueberry scones, right? The first few steps went GREAT. I couldn't believe everything seemed to be turning out as it should. That almost never happens to me. And there is a reason for that, hence, I really should get nervous when nothing is going terribly wrong.
 | |
| Mmmmm. Chunks of butter. |
 |
| Adding the crystallized ginger. |
 |
| Make a well in the dry ingredients and add the buttermilk mixture. |
And then, BAM, I add the blueberries. The final ingredient. And as I kneaded those little buggers into the dough, they proceeded to make my hands look like I murdered Tinkiewinkie, the purple tellytubby. Blueberries are FUCKING MESSY, JEEEESUSSSSS. I am so so grateful I thought to put some wax paper down on my countertop before I kneaded the dough, because otherwise, my landlords would have a very purple wooden countertop on their hands when I move out. Heh. Whoops.
 |
| Blueberries, before they turned on me. |
 |
| After I wrestled the dough into very purple submission. |
 |
| The final product. YUM. |
I plan to tell inquiring minds that I got into a super intense slapping fight. Obviously I won.
*Notes: I did not add the extra sugar on top at the end because, after sampling some of the dough, it was already just sweet enough. But I don't like super sweet things. I also didn't brush them with buttermilk at the end because they were already too wet from the frozen blueberries melting into the dough. Finally, I didn't have enough crystallized ginger to begin with, so that step was also ignored. Everything still turned out DELICIOUS. =) Enjoy!! I recommend freezing them for future rushed mornings, or giving them to your neighbors because then they will loooooove you.
Ginger-Pecan Scones
3 cups all purpose flour
2/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/3 cups pecan halves, toasted, chopped
1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces)
1 cup plus 1 1/2 tablespoons buttermilk
1 1/2 teaspoons finely grated peeled fresh ginger
1 teaspoon vanilla extract
Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
Bon Appétit, April 2011
by The Bon Appétit Test Kitchen
URL:
Ginger-Pecan Scones
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