Wednesday, March 31, 2010

Raisin Pineapple Ginger Scones

I took yesterday off to chill, take care of Arthur and do some quick errands around the house. Interestingly enough I was already bored by 1pm because I did all of my errands already and Arthur could not play too much because he was still recovering from his procedure. After rummaging my kitchen cabinet, I decided to make Raisin Pineapple Ginger Scones by following my Cranberry Orange Scone recipe – substituting the cranberry with half cup of raisin and half cup of sugared pineapple and adding some ginger powder to the dry ingredients. The scone texture was not good as my previous scones because I used whole wheat flour instead of all-purpose flour so I still have to figure out how to work with whole wheat flour correctly.

2 cups plus 1/4 cup all-purpose flour
1/8 cup sugar
3 teaspoons of ginger powder
1 tablespoon baking powder
1 teaspoons kosher salt
zest of 1 orange and 1 lemon
3/8 pound (1.5 stick) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1/2 cup of raisins
1/2 cup of chopped sugared pinneaple
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/8 cup sugar for sprinkling

  • Preheat the oven to 400 degrees F.
  • Mix 2 cups of flour, 1/8 cup sugar, ginger powder, baking powder, salt and the zest in a food processor.
  • Add the cold butter and quickly pulse until the butter is the size of peas.
  • Combine the eggs and heavy cream in a small bowl and slowly pour into the flour and butter mixture in the food processor and mix until just blended. The dough will look lumpy, sticky and form a ball.
  • Combine the raisins, diced pineapple and 1/8 cup of flour, add to the dough, and fold in using a spatula until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and knead the dough 3/4-inch thick. You should see small bits of butter in the dough.
  • Roll the dough into a log and cut triangles of dough.
  • Place the scones on a baking pan lined with parchment paper or silpat.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 22 minutes, until the tops are browned and the insides are fully baked.
  • The scones will be firm to the touch.
  • Allow the scones to cool for a couple minutes on the baking sheet before transferring to a cooling rack.

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