Dried Fruit and Ginger Scones might be just the morn meal you are searching for. For 50 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 274 calories, 4g of protein, and 11g of fat. A few people made this recipe, and 55 would say it hit the spot. If you have apples, butter, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Scottish cuisine. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so tremendous. Try Low Fat Dried Fruit Scones, Gluten Free Ginger Cream Scones with Homemade Candied Ginger, and Chicken with Passion Fruit Sauce over Dried Fruit and Nuts Orzo for similar recipes.
Dried Fruit and Ginger Scones Instructions
Position a rack in the middle of your oven and preheat to 425F. If you will be baking on a pizza stone, put it in the oven to preheat as well. If you will be using a cookie sheet, line it with parchment paper and set it aside.
Whisk together the flours, baking powder, 3 TB of the sugar, and salt in a medium bowl.
Cut in the butter using a pastry blender, two knives, or your fingers, until the largest chunks of butter are the size of small peas.
Pour in the cream and milk (or just use all cream, if you have it) and mix it around with a fork until an evenly hydrated, extremely sticky dough forms.
Add the fruits and mix again until evenly distributed (you may have to work a bit to break up the ginger pieces).
Dump the sticky mass out onto a well-floured board. Sprinkle a little flour on top as well, then pat the dough out into a circle about 1-inch thick. Try not to add too much flour, lest they become dense and tough. Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces. You may need to scrape off and re-flour your slicing instrument between slices.
Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them a half inch or so apart (they will puff and rise a little bit, but not tremendously). Sprinkle the tops with the remaining 1 TB of sugar.
Bake for 13-15 minutes, or until lightly golden on top and cooked through.
Cool at least 10 minutes before removing to a wire rack. Eat warm or cool.
Credit: Foodista.com – The Cooking Encyclopedia Everyone Can Edit