Tomato Ginger Scones

Name: Tomato Ginger Scones
Ingredients: 2 1/4 cups all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose; 1/3 cup turinado sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon freshly grated ginger; 1/4 teaspoon freshly ground nutmeg; 6 tablespoons unsalted butter, frozen for 20 minutes; 2/3 cup buttermilk or ginger-flavored non-dairy creamer; 3 tablespoons lime juice; 1 egg, beaten lightly; 2 tablespoons olive oil; 1 teaspoon vanilla; 8 ounces small grape tomatoes, yellow or red or combination

15 ingredients

9 steps

Ingredients

2 1/4 cups all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose
1/3 cup turinado sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
1/4 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, frozen for 20 minutes
2/3 cup buttermilk or ginger-flavored non-dairy creamer
3 tablespoons lime juice
1 egg, beaten lightly
2 tablespoons olive oil
1 teaspoon vanilla
8 ounces small grape tomatoes, yellow or red or combination

Directions

1

Whisk together all dry ingredients.
2

Using a large-hole grater, grate the butter into the dry ingredients, and gently cut in with a pastry cutter.
3

Wash and dry tomatoes, toss tomatoes into flour/butter mixture.
4

Whisk to combine all liquid ingredients (including egg) in small bowl, and add all at once to the flour mixture. Mix with a wooden spoon or rubber scraper.
5

Turn dough out onto a lightly floured board and knead gently about 8- 10 times. Do not over handle.
6

Divide dough in half. Pat each half into a seven-inch circle. Using a bench knife, cut each circle into 8 wedges.
7

Place wedges on a rimmed baking sheet which has been lightly sprayed with cooking oil. Sprinkle the top of each scone with a small amount of turbinado sugar. Bake in a preheated oven at 400 degrees F. for 20-25 minutes, until nicely browned.
8

Remove from oven, transfer scones to a cooling rack. Let cool for 10 minutes before serving as tomatoes are very hot.
9

Scones freeze well.