Sunday, April 4, 2010

Special Delivery: Scones

A couple of months ago I donated a copy of The Frugal Foodie Cookbook and a dozen scones to the school silent auction. I'd kind if forgotten about it until I got a call this week from the winner lookin' to collect. Of course I was happy to fulfill my commitment, but when she mentioned she was a former professional pastry chef I got a little nervous - these had better be some kick-ass scones!

Inspired by the tree in my yard that's bursting with fruit, I adapted my tried-and-true scone recipe to include lemons, cashews and a hint of spice

Lemon Cashew Scones with a Bit of Ginger

For the scones:

3 cups flour

1/3 cup sugar

2-1/2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

1-1/2 sticks unsalted butter, chilled and cut into ½ tablespoon pieces

Zest of 2 lemons

¾ cup roasted, unsalted cashews

8 (or so) pieces crystallized ginger, chopped v. small

For the glaze:

¼ cup sugar

1 tablespoon fresh lemon juice

1 tablespoon buttermilk

½ teaspoon ginger

Preheat oven to 400

Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix for 1 minute or so to combine. Add the butter and mix at low speed until well incorporated. Add the zest and cashews. Drop the ginger bit-by-bit over the flour mixture so that it doesn’t clump together. Mix briefly 1 minute or so to combine. Add the buttermilk and mix until the dough just holds together.

Turn the dough out onto a well-floured board and knead gently a few times. Divide the dough in half. Pat each half into an 8” circle. Cut each circle into 8 wedges. Bake on a lightly greased cookie sheet for 15-17 minutes.

While the scones are baking, combine all of the glaze ingredients in a small bowl and stir until the sugar is dissolved.

Remove the cookie sheet from the over and immediately brush the scones with the glaze. Remove them to a cooling rack. Serve warm or at room temperature.

Note: These scones freeze like a dream - just pop 'em in a 350 degree oven (I use the toaster oven) for 10 mins or so to bring them back to life.

I was delivering the scones on a wet, rainy, dreary Easter morning - so I wanted to create an especially bright, cheery and spring-y presentation. I wrapped a shoe box in flowery wrapping paper, and topped it off with some woven ribbony stuff (see - hoarding craft supplies DOES come in handy) that I thought sort of suggested an Easter basket.


  1. I love "The Frugal Foodie" cookbook that I won also. I use it regularly. Cannot wait to make the scones.

  2. Can't wait to try these out, love scones! But how much buttermilk goes in the scones? It doesn't say.

  3. Whoops! It's 1 cup of buttermilk - I just fixed the recipe. Thanks!