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.