Lemon-Ginger Scones Plus 8 other flavor combos

[S_Wirth]

Lemon Ginger Scones (Plus 8 Other Flavor Combos)

3 cups flour (unbleached is better)
1/2 cup sugar
4 tsp. baking powder
1 stick butter, very cold
3/4 to 1 cup buttermilk (liquid)
1 egg, beaten
1/2 tsp baking soda
3/4 tsp. salt
1 cup pecan meal (or chopped pecans)
3/4 cup mini diced ginger (Baker's Cat. #1404)
1/2 cup mini lemon chips (Baker's Cat. #1608)
1/2 tsp. lemon oil (Baker's Cat. #1056/#1061)

In a large bowl, mix all the dry ingredients together very well; work in the very cold butter with hands and a fork, mixing til crumbly (some pea sized butter bits is good); in a separate bowl, whisk together the buttermilk, egg and lemon oil; add liquid ingredients to dry ingredients til well blended; put out onto floured work surface, knead 10-12 times and pat out with hands into a rectangle 1/2" thick, use a dab of flour as needed on hands and work surface to keep from sticking...I like to brush w/buttermilk and sprinkle w/sugar and wheat germ or a few old fashioned oat flakes.

Preheat oven to 400 degrees; cut into squares or triangles with a serrated knife or cut into circles with a round stainless steel biscuit cutter in size of your choice.

Place onto parchment-lined cookie sheets (or silpat-lined sheets) and bake for 15-18 min., depending on size, until just a golden brown.

Best eaten warm, so if you have any left, they can be warmed for 15 sec. ea. in microwave.

We like them better the next day as the fruit flavors seem to develop better...these are not dry scones; the butter and buttermilk makes them very moist.

NOTE: Other great flavors you can use include:

Lemon Apricot (use lemon oil, slivered apricots # 1051 Baker's Cat. and lemon chips)

Cranberry Orange (use dried cranberries and orange oil # 1058/#1060 Baker's Cat.)

Cinnamon Raisin or Currant (use mini-cinnamon chips # 1604 Baker's Cat. and raisins or currants)

Strawberry Sour Cream (use dried strawberries # 1475 and sour cream powder # 1424 Baker's Cat., and 16 fold vanilla powder # 2677 Baker's Cat.)

Apricot Sour Cream (use sour cream powder, slivered apricots, and Fiori di Sicilia # 1203 Baker's Cat.)

Cinnamon Pecan (use 1 cup mini cinnamon chips, pecan meal and pecan flavoring # 1717 Baker's Cat.)

Maple Oat (use 1 cup old fashioned oats for 1 cup of the flour or 1/2 cup oat bran and 1/2 cup old fashioned oats for 1 cup of the flour and powdered maple flavor # 2677 Baker's Cat.)

Dried Cherry Almond (use dried cherries and Almond-Vanilla flavor powder # 2677 Baker's Cat.)

These scones can also be baked in the Nordic Ware scone pan and can also be baked as drop scones...you'll just have to watch them and adjust baking time til they are a golden brown.

Bake on the center/middle position oven rack.

This is a recipe I have adapted from one in a 1998 Baker's Cat. and one I get many requests for after anyone tries them.

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