Monday, August 19, 2013

Candied Ginger Scones

It is with great pleasure to be guest posting for Mom What's for Dinner. My name is Marlene Baird and I blog over at Nosh My Way. Christi and I met in San Francisco at a Food Blogging Event. I am proud to be considered one of her friends and fellow foodie lover.

I am sharing with you my recipe for Candied Ginger Scones. Originally posted for the grain mill wagon recipe challenge back in May 2013.
The interesting thing about this recipe is that I was able to mill my own flour using the Wondermill grain mill.

I milled white rice for this recipe

I was always intimidated by the process of making scones, so up until this recipe I have never attempted scones before.

I just envisioned mine being heavy and dry. But I am here to tell you that my Candied Ginger scones will be the talk of the town after you try them.

Add 1 cup of almond meal (store bought) for every two cups of rice flour milled. You will also need Xantham gum. Xanthan gum is a natural bacterium which works to bind your mixture together so that your baked goods will not fall apart in a dry, crumbly mess. Add about 8 to 10 teaspoons 

Gluten-Free Candied Ginger Scones

 2¼ cups of the white rice flour blend* (see summary above)
 ¼ cup sugar
 2 teaspoons baking powder
 ½ teaspoon salt
 ½ teaspoon cinnamon
 ½ cup (1 stick) cold butter, cut into pieces
 ¼ cup diced candied ginger, chopped
 ¼ cup best of the egg product
 ⅓ cup cold 2% milk
 1 teaspoon vanilla bean paste

1. Preheat the oven to 400°F.
2. line a baking sheet with parchment paper
3. Combine the flour blend, sugar, baking powder, salt, and cinnamon.
4. Work in the cold butter till the mixture is crumbly.(use two knifes or a pastry cutter)
5. Stir in the candied ginger.
6. In a separate bowl, whisk together the eggs, milk, and vanilla till frothy.
7. Add to the dry ingredients, stirring till well blended. The dough should be cohesive.
8. Pour out the dough onto a lightly floured surface.
9. Mold into a 7 inch circle and 1 inch thick.
10. Cut into eight sections

11. Paint the dough with a bit of milk then sprinkle some sparkling sugar or cinnamon sugar, if desired.
12. Bake for 15 to 20 minutes, till golden brown.
13. Remove from the oven and let rest for 5 minutes or so before serving.
14. Best enjoyed warm.

I used candied ginger, but you can use crystallized ginger too. Either way, it’s going to taste out of this world. 
This is a great recipe. There are no "scones" about it.

Thanks for the opportunity to allow me to guest post for you. I wish you great health and will have you in my thoughts and prayers.

To get more great tasting healthy recipes, don't forget to stop by and visit Nosh My Way.

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