Sunday, December 18, 2011
Scones Two Ways ~ Cinnamon Chip & Chocolate Chip with Candied Ginger
Wake up to a plate of these scones and make any morning brighter! (Pictures, notes and recipe follow...)
*I froze the scone dough (already cut into triangles) for an hour before cooking, this keeps the scones from "spreading" too much in the oven - but you do not have to freeze - it's just personal preference.
*I have a Dacor Convection Oven and found that 425 degrees on convection bake was too high. I cooked the second batch at 400 for 18 minutes and thought they turned out much better! (But as always, oven temps and cooking times vary!)
*I brushed the top of the scones with melted unsalted butter and spinkled with sugar before baking
*For the Chocolate Chip and Candied Ginger Scones...I added 1 1/4 cups of Dark Chocolate Chocolate Chips and 1 cup chopped Candied Ginger.
These scones are DELICIOUS, they are moist but with that dense consistency you expect in a scone! Can't wait to make some savory ones soon!!!!
Click the following link to be directed to the recipe: Scones