Valentine's Day Tea Scones
from the kitchen of Sharmagne Leland-St. John

2 cups candied ginger cut into raisin sized pieces
4 tablespoons roughly chopped rosemary leaves
6 cups unbleached all-purpose flour
3 tablespoons non-aluminum baking powder
1 teaspoon salt
1 cup sugar
4 cups whipping cream
Milk for brushing tops
Turbinado sugar for sprinkling

Preheat oven to 375º F

In a large bowl, mix together the dry ingredients and then
add the ginger and rosemary. Add the cream and mix until just
combined.

Divide the dough into three equal balls, then flatten each
ball into an 8-inch circle. Cut each circle into 10 wedges.
Brush the tops with milk and sprinkle with the turbinado sugar.
Place on a baking sheet lined with parchment paper, spacing
approximately an inch between each scone.
Bake for 20 minutes or until golden brown.

Makes 30 scones



Editor's Note:
Baked by Victor M. Riehl

 

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