Gingerbread Scones

Gingerbread Scones

One of my favorite cookbooks is the Art & Soul of Baking by Cindy Mushet and Sur la Table (find it on Amazon or your library) and they have a great basic scone recipes with lots of variations. I saw that Tracey's Culinary Adventures made the Gingerbread Scones and topped it with a maple glaze. Sign me up!

It's really easy to make. I used a food processor, but you can totally do this by hand too. See the little bits of butter? That's really necessary for good scones. If I remember all the stuff I learned in my baking class...when the dough hits the oven, water contained in the butter steams up and causes the flakey goodness of scones and yummy stuff like pies and croissants.

I made the scone dough the night before my work meeting. I cut them into squares and placed them onto a baking tray, covered with plastic wrap and then popped in the freezer.

In the morning, I pulled them out of the freezer and placed on the countertop. I preheated the oven and then popped them into the oven. If you are going to glaze them, be sure to give yourself time to let them cool off before glazing them.

I followed Tracey's lead and topped the scones with a maple syrup and powdered sugar glaze.

These were enjoyed at the meeting. It's a lovely taste of the holidays.
Gingerbread Scones. Make them today!

Gingerbread Scones
Adapted from The Art & Soul of Baking by Cindy Mushet

Scones:
2 cups (10 oz) all-purpose flour
1/3 cup (2 1/2 oz) packed light brown sugar
2 1/2 teaspoons ground ginger
1 3/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 2 tablespoons (5 oz) cold buttermilk
2 tablespoons molasses

1 egg, lightly beaten (for egg wash)

Glaze:
3 tablespoons maple syrup
1/2 cup confectioner's sugar

Preheat oven to 425 F. Line a baking sheet with parchment paper or Silpat.

Place flour, brown sugar, ginger, baking powder, cinnamon, cloves, baking soda, and salt to the bowl of a food processor. Pulse a few times to combine the ingredients. Scatter the butter pieces on top of the flour and pulse 5 times until the butter pieces are the size of peas. Whisk the buttermilk and molasses together in a measuring cup. Pour into the food processor (all at once) and pulse until the dough comes together (it took me about 20 pulses, but don't overmix the batter).

On a lightly floured work surface, turn the dough out. Quickly, but gently, bring the dough together into a square that is 1" thick. Of course, you can also shape into rounds to make triangle scones. Use a sharp knife to cut the scones. Transfer to a baking sheet.

At this point, you can freeze the scones and bake at a later time. When you bake them, allow them to sit on the counter while the oven is preheating.

Brush the tops of the scones with the lightly beaten egg wash. Bake for about 15-17 minutes, or until they are golden brown and firm to the touch. Move onto a cooling rack and allow scones to cool completely before glazing.

Glaze: Whisk the maple syrup and powdered sugar in a small bowl until combined. If you need to, add more maple syrup or milk to thin. Drizzle over the scones. Let icing set for a few minutes before serving. Enjoy!

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Fresh Ginger & Molasses Bundt Cake - I Like Big Bundts 2013 - Day 13

Fresh Ginger & Molasses Bundt Cake

I Like Big Bundts 2013 - Day 13

We are just two days away from National Bundt Day! Whoo hoo. I hope you'll make a Bundt cake to celebrate. And if you do...I'm doing a round-up of all the awesome Bundts made to celebrate.

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.

If you bake a bundt, I'll send you some homemade food gift tags (so you can give bundt cakes all year long), and you'll be entered in a raffle for the cool new Jubilee Bundt! Sorry, no buttons this year...the postage was a fiasco last time so I'm sending flat items this year :)

Yesterday, I used one of my favorite flavors: Matcha / Green Tea. Today, it's another one of my favs: Ginger! I love ginger...crystallized ginger, ginger tea, lemon ginger candy, ginger chews, gingerbread, ginger beer (replace "shrimp" from Forrest Gump with "ginger" and you have me).

This recipe from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more cookbook and uses 8 ounces of ginger. I peel my ginger by scraping the skin off with a spoon. I saw that on instagram (sorry, don't remember who posted it) and it totally works! I used my mini food processors to get the ginger pretty finely chopped.

If you look real close, you can see little fibers from the ginger. It's full of ginger, but not overpowering in ginger flavor. The molasses provides a rich accompanying flavor. Note that there are no ground spices like cinnamon and nutmeg in this Bundt - all the flavor is from the ginger and molasses.

The Bundt is so pretty, no? Just love the curvy, easy to make cake. You make this cake in a couple big bowls - you don't need an electric mixer.

What are you making for National Bundt Day? Hope you are ready for some celebrating on Friday, November 15th! And thanks for following along on my crazy adventures in making Bundts. :)
    - mary the food librarian

I Like Big Bundts 2013
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Fresh Ginger & Molasses Bundt Cake

Recipe from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more

Find it on Amazon or in your library

8 ounces fresh ginger, peeled (when finely chopped, it should be close to 1 cup ginger)
3 cups (420 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (300 grams) sugar
2/3 cups unsulfured molasses (I used Grandma's Molasses)
2 large eggs, room temperature
1 cup (2 sticks) butter, melted and cooled a bit
1/3 cup hot water
Powdered sugar

1. Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. In a food processor, pulse ginger until finely chopped. You can also finely chopped by hand.
3. In a medium or large bowl, whisk together the flour, baking soda and salt.
4. In a large bowl, whisk together the sugar, molasses and eggs until smooth. Then whisk in the butter and the hot water. Fold in the flour mixture and the chopped fresh ginger.
5. Pour cake into prepared pan. Bake for 45-50 minutes until wooden skewer comes out clean. This cake doesn't rise very much. Let cool on wire rack for 20 minutes and then invert on a wire rack to completely cool.
6. Sprinkle with powdered sugar and serve. Enjoy!

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Pumpkin and Ginger Scones - New York Times Recipes for Health

Pumpkin and Ginger Scones

New York Times Recipes for Health

Howdy! It's definitely pumpkin season. And what goes best with pumpkin? Of course, my favorite flavor: Ginger!

This is an easy recipe from the New York Times. And get this - it's a RECIPES FOR HEALTH! Whoo hoo. Using whole-wheat flour, buttermilk and only a 1/2 stick of butter (I've made scones with a stick of butter and a cup of cream), these are lower in fat. The pumpkin puree is great for adding flavor with no fat. Each scone is only 143 calories & 4 grams of fat.

You can make them in a food processor or by hand. I made them before work one day - they baked while I took a quick shower.

The recipe calls for candied ginger. Sometimes, that is a term used interchangeably with crystallized ginger, so I'm not sure if this is what the author wanted. I've seen candied ginger that was poached in syrup and not as dry as the crystallized ginger with a coarse sugar. Anyway, I used crystallized ginger and it was great.

The recipe yields 12 scones. I made two small rounds and cut each into 6 scones. Um, there are 11 on this tray because I had to eat one for quality control purposes. :)

My friend Agnes made a cute Halloween pillowcase...perfect to bring along trick or treating! Thanks Agnes! What are you going to be for Halloween?

Healthier whole wheat pumpkin scones. Go for it!

Recipe: Pumpkin & Ginger Scones
Recipe adapted from New York Times Pumpkin and Ginger Scone by Martha Rose Shulman, Nov 22, 2010

3/4 cup whole-wheat flour (I used Trader Joe's)
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup pumpkin purée
1/4 cup buttermilk
2 tablespoons maple syrup
1/2 cup chopped candied ginger (I used Trader Joe's Crystallized Ginger)

1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2. Whisk together the flours, salt, ginger, baking powder and baking soda in a large bowl.
3. I made my scones by hand and used my fingers to cut the butter into the flour - until it resembled very coarse cornmeal. You can also pulse the butter and flour mixture in a food processor several times until it's the consistency of coarse cornmeal
4. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl. If making these by hand, add liquid mixture and crystallized ginger to the flour & butter mixture. Stir with a wooden spoon or fork until it barely comes together - don't overmix. If making these in a food processor, add liquid & crystallized ginger to the bowl and pulse just until the dough comes together.
5. Scrape dough and all the little flour bits onto a lightly floured surface, and gently shape into a rectangle or round about 3/4 inch thick. Cut into shapes. I made two equal rounds and cut into 6 pieces each. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned bottom and top. Cool on a rack. Enjoy!

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Cara Cara Orange & Ginger Scones - Mark Bittman Recipe

Cara Cara Orange & Ginger Scone

The Cara Cara Oranges from the last post? I used one to make these scones - adapted from the Mark Bittman's Scone recipe.

Mark Bittman's basic scone recipe allows for a lot of add-ins and combinations. I had some delicious Cara Cara Oranges, and I think crystallized ginger should be included in Every Single Baked Good on the planet.

These scones aren't very sweet and more like biscuits. In fact, everyone thought they were biscuits when I brought them into the library. I brought strawberry jam - they are good with or without. Mark Bittman calls these Classic Scones and suggests cream and/or jam. These are not Starbuck's-like scones.

My cousin got a bonsai tree for the holiday. It came in the mail and it was from Costco! Who knew Costco sold hot dogs, pizza, crazy amounts of toilet paper...and ships bonsai trees.

When I want items to get golden brown, here is what I usually do: I bake the cookie or scone at the recommended temperature. I set the time for one or two minutes less than the recommended time. Then, I switch the oven from regular heat to convection oven for the last one to two minutes. Convection oven is awesome at blowing air in the oven and browning the scone. I haven't gotten a handle on adjusting recipes to convection only baking...if I do it 100% convection, sometimes they bake to quickly even if I lower the temp by 25 degrees.

I brought the scones to a meeting last week. Along with some New York Times Chocolate Chip cookies (2 dozen...minus one I HAD to eat for quality control purposes). There were six people at the meeting. We ate most of it. :)

Cara Cara Orange & Ginger Scones
Adapted from: Scones, How to Cook Everything by Mark Bittman (page 845-846)

2 cups all-purpose or cake flour, more as needed
1 scant teaspoon salt
4 teaspoons (1 T + 1 t) baking powder
2 tablespoons sugar
5 tablespoons cold butter, cut into pieces
2 eggs
3/4 cup heavy cream
1/2 cup crystallized ginger, cut into small pieces
Zest of one orange
Egg wash or cream: 1 egg or heavy cream

1. Heat the oven to 450 degrees. Mix the flour, salt, baking powder and sugar together in a bowl. Add the butter and use a pastry cutter or your fingertips to cut butter into flour until it has a sandy or cornmeal texture. You can also pulse in a food processor. Then add the ginger and zest to the dry mixture.
2. Beat 2 eggs together with the cream.
3. Quickly mix the liquid and dry mixture. Don't overmix. Turn dough onto lightly floured surface and knead just a couple times to pull the dough together.
4. Press dough about 3/4 inch thick and then cut out circles or cut into squares. I made about 18 smaller circles.
5. Brush the top of each scone with cream or an egg wash and sprinkle with sugar (I used sanding sugar but you can also use granulated sugar).
6.  Bake for 9 to 11 minutes, or until the scones are golden brown.
7. Serve with jam, clotted cream, or other delights.

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Gingerbread Pancakes - Mark Bittman

Gingerbread Pancakes

I woke up craving pancakes the other day. And gingerbread. Thus, gingerbread pancakes!

This recipe is from How to Cook Everything Vegetarian by Mark Bittman. It's a great book that I need to use more often. Are you a food blogger? I've finally started taking a photo of the recipe I'm using so I can keep track of things!

These pancakes are fluffy and have a hint of molasses and spices. Fresh minced ginger is added to the batter. When I make these again, I might also add some ground ginger to the mix to amp up the spices.

The liquid includes milk (I used almond milk), molasses and egg yolks. The egg whites are beaten until stiff and folded into the batter.

When you wake up with a craving for pancakes and gingerbread...make these!

Recipe:
Adapted from Mark Bittman's How to Cook Everything Vegetarian
Base: Light and Fluffy Pancakes (page 202) + Gingerbread ingredients


1 cup milk
1/2 cup molasses
2 teaspoon peeled and minced fresh ginger, or 2 teaspoons ground ginger, or 2-3 Tablespoons minced crystallized ginger (I used fresh ginger)
4 eggs, separated
1 cup all-purpose flour
Dash salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch of ground cloves

1. Preheat griddle or pan. Cook these pancakes more slowly than others as they can burn.
2. Beat together the milk, egg yolks, ginger and molasses in a measuring cup or bowl.
3. Mix the dry ingredients in a large bowl.
4. In a separate bowl, beat the egg whites with a whisk or electric mixer until stiff but not dry.
5. Combine the dry ingredients and milk/yolk mixture. Fold in the egg whites but don't overmix...you can leave streaks of the egg whites.
6. Butter or oil the pan and add batter. Flip when the pancake shows some bubbles, and cook through.

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Crystallized Ginger Scones - Williams Sonoma

Crystallized Ginger Scones

There are very few flavors I love more than ginger. In fact, I can't think of any right now.

Ground ginger. Crystallized ginger. Fresh ginger in savories and sweets. Ginger tea.

Ah, ginger rocks.

Here are some ginger scones from a Williams-Sonoma's recipe that is an adaptation from the Zuni Cafe in San Francisco.

Whoo hoo! It's National Library Week. I love this quote from Eleanor Crumblehulme. You can get a t-shirt of it too! (Designed by Daniel Solis). I hope you are visiting your local library and checking it out (oh yes, we librarians are full of puns). I love all your sweet comments about the importance of libraries in your life and community!

Next time, I could have made these a bit thicker, but they were tasty. I also brushed on some cream and sanding sugar. Sanding sugar is happiness in little crystals. Put it on everything. Except maybe steak.

This is supposed to make 8 scones, but I cut them with these cute biscuit cutters (smooth side) and got a bunch. And guess what? You can win a set of these cutters for National Library Week!! Enter until April 16, 2012!

Recipe:
Williams-Sonoma Crystallized Ginger Scones

2 cups (280 grams) all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into small pieces
1/3 cup chopped crystallized ginger
1 egg
1/2 cup heavy cream

The Williams-Sonoma recipe uses a scone pan and food processor. I made mine by hand and cut them with biscuit cutters.

1. Preheat an oven to 350ºF.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the butter and using a pastry cutter or your fingers, combine until it resembles pea-size crumbs.
4. Add crystallized ginger and stir to mix.
5. In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
6. Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, 3/4 inch thick. Cut into shapes and place on parchment lined pan.
7. Bake until the scones are golden, about 25 minutes.
8. Place scones on wire rack and let cool. Enjoy!

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Double Strawberry Crisp - National Library Week Day #2

Double Strawberry Crisp

Whooooo Hoo!! It's National Library Week!! This is my third year celebrating NLW on the blog. Every day, I’m highlighting a library thing, baking something and giving something away.We're on Day 2 and it's a twofer: National Library Week and my baking group, Tuesdays with Dorie

The Library Thing:

Tuesdays with Dorie and French Fridays with Dorie are two baking and cooking groups I belong to...always a lot of fun! Have you checked out your local library for book clubs, knitting club, genealogy group, or a chess club? Libraries have a lot programs for children, teens and adults...even some "Renaissance" programs for older adults. I've seen sushi making demonstrations, scrapbooking, and lots of ways to get your creative juices going. Stop by today and see what's up at your library!

The Baking Thing:

For this week's Tuesdays with Dorie selection, Sarah of Teapots and Cakestands chose Strawberry Rhubarb Double Crisp on pages 420 and 421of Dorie's book, Baking: From My Home to Yours.
Tuesdays with Dorie is a weekly baking group where we are making one recipe per week from Dorie Greenspan's fabulous cookbook. Have you seen the latest Oprah magazine?!?! There is a whole article about the Dorie and the group with lots of quotes by some of my favorite members!

I had this crisp for dinner. Don't judge. It had fruit and oats and ginger...those things are all very good for you. Actually, there is only a little butter in this!

Dorie's recipe makes a square pan of this crisp, but I quartered the recipe and made two cute ramekins. The crisp topping is placed on the bottom (pressed in like a crust) and layered on top. The strawberries are brought to a boil with sugar and a cornstarch slurry is added to thicken the mixture. I really like this idea because then the strawberries doesn't end up all watery in your crisp. Oh that Dorie...genius! I also liberally added the ginger (ground and crystallized) because I absolutely love ginger.

I skipped the rhubarb. With apologizes to the Rhubarb Commission and home growers of the celery-like stalk, I don't understand Rhubarb. I joke that rhubarb is for people who can't grow real fruit near them! :) I live in Southern California with access to tons of real fruit and I didn't grow up cooking or eating rhubarb, nobody grows it around here, and I kinda think it's only a sugar delivery device. Thus, no rhubarb, but some beautiful California strawberries I picked up at the Farmer's Market!

This crisp is LOVELY. It would be even better with some vanilla ice cream, but it was perfect warm out of the oven. Definitely make some this strawberry season. And don't forget to check out the other Tuesdays with Dorie bakers and see their creations!

The Giveaway Thing:

Day #2: I'm giving away four Crate & Barrel "Stockholm" ramekins! You can make your own crisp in these stylish ramekins!

To enter, just leave a comment on this post. If your email isn’t associated with your Blogger account, please be sure to leave your email in the message.
Note: This giveaway is limited to United States mailing addresses.
Deadline: Wednesday, April 20, 2011 at midnight, Pacific Daylight Time. One winner picked at random.
Disclosure: This giveaway and shipping is paid for by me.
*** Updated: Contest is closed. Congrats to Spike (entry #77) ***
Don't forget you can still enter yesterday's Day #1 Giveaway! And come back tomorrow for another National Library Week giveaway!

Recipe:
Sarah of Teapots and Cakestands blog,
or, Dorie's book, Baking: From My Home to Yours (page 420) (Amazon or your library)

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Meyer Lemon Ginger Scones - Lemon Week 2011

Meyer Lemon Ginger Scones

Happy Friday! It's the last day of Lemon Week 2011 for justJenn and me. And my friend Mary is going crazy with her lemon week...she's on Day 6! We are all shouting, "Make something lemon this weekend!"

I love the scone. So easy to make and such a great morning treat. I've made La Brea Bakery Ginger Scones and Flour Bakery's Lemon Ginger scone, so this time I wanted to try Martha's recipe. It is a variation of her currant scone recipe found in the Martha Stewart Baking Handbook cookbook. I made half the recipe and upped the sugar and zest. I wasn't serving the scones with any butter or jam, so I upped the sugar a bit. And I upped the lemon zest because it is lemon week! I like to make square scones because they are super easy and made 16 small scones with half the recipe (the full recipe says it makes 16 scones...oh dear, those scones must be huge!)

This recipe asks you to freeze the uncooked, cut scones for at least 2 hours or overnight. Perfect if you want to pop them into the oven in the morning. However, I started in the morning and these only had 45 minutes in the freezer, but they still turned out very yummy.

How do all three scone recipes compare? I like all of them! The La Brea Bakery recipe has more ginger and less lemon. That is my go-to recipe for any ginger lover. And the Flour bakery Lemon Ginger scone? That lemon glaze is sooo good. That one is good for someone who likes lemon more than ginger. So this one? Perfect for that person in the middle who likes a hint of lemon and ginger. Both are more subtle in this scone, and yet very pleasing. I hope you get a chance to make all three...and invite me over for tea!

Lemon Week 2011:
Meyer Lemon Ginger Muffin, Whole Meyer Lemon Bars, Meyer Lemon Pound Cake Bundt, Avgolemono Soup

Recipe:

Meyer Lemon Ginger Scones

Adapted from the Currant Scones recipe, Lemon-Ginger Scone variation (page 42) in Martha Stewart's Baking Handbook
I got 16 mini scones from this recipe (which is half the original recipe)

2 1/4 cups all-purpose flour
1/4 cup sugar (I increased the sugar from the original recipe)
1 T baking powder
1/2 t salt
1 stick butter, cold, cut into small pieces
Zest of 1 lemon (I used Meyer lemon)
2 ounces crystallized ginger, cut into small pieces
1 cup heavy cream, cold
1/4 cup freshly squeezed lemon juice
1 egg yolk + 2 T of cream
Sanding sugar or Raw sugar

1. Whisk together in a large bowl: flour, sugar, powder, salt.
2. Cut in the cold butter with a pastry blender or your finger (my choice) until the mixture has pea size butter bits.
3. Combine lemon zest and crystallized ginger in the flour mixture.
4. Pour cream and lemon over the flour mixture. Gently combine with your hands or spatula. Don't overmix.
5. Turn out onto a floured surface and pat into a square, rectangle or circle about 1 inch thick (depending on the size you want to make) and cut to size.
6. Place on parchment paper covered baking sheets. Cover with plastic wrap and freeze until firm. (Martha says at least 2 hours or overnight. I only had 45 minutes to chill and they still turned out).
7. Preheat oven to 375 degrees.
8. Beat together the egg yolk and 2 T cream. Brush on the scones and sprinkle with sanding sugar or raw sugar.
9. Bake until golden brown, 30 to 35 minutes.

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Meyer Lemon Ginger Muffins - Lemon Week 2011

Meyer Lemon Ginger Muffins

For the past couple years, I've dropped off a big bag of Meyer Lemons on justJenn's porch...a lemon fairy. justJenn had Lemon Week 2009 and 2010 and this year, I'm celebrating my dad's Meyer lemon tree with a week of lemon recipes too. Sure, I'm losing enamel on my teeth, but Meyer lemons make your kitchen smell fantastic so it's worth it!

It's Lemon Week 2011! Check out what justJenn is making, and check out my friend Mary on the East Coast who received a box of lemons from the Lemon Fairy. So far, she's made scones, muffins, and pasta.

This recipe has fresh ginger and lemon zest. You whiz them together with some sugar in a food processor.

I always use a disher to, well, as the name implies, dish out the batter so they are all relatively the same size. The crown on the muffin is really nice and perky. :)

After coming out the oven, a lemon/powdered sugar glaze is drizzled on top while the muffins are still a bit warm.

Recipe:
Simply Recipes - Lemon Ginger Muffins
My adaptations: I used Meyer lemons, I rubbed the zest into the sugar before adding it to the butter, and I used sour cream instead of yogurt because that's what I had in my fridge! I made 1/2 the recipe and got 9 muffins...so you might get more than 12 if you make the full recipe.

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Lemon Ginger Scones - Flour Bakery Cookbook

Lemon Ginger Scones

My friend Mary of Popsicles and Sandy Feet in really cold and snowy Connecticut is forming a support group. Those who can't stop baking from Joanne Chang's new book, Flour. The book was sold out for some time on Amazon (it's back in stock now), but I found a copy last night at my local bookstore. Whoo hoo!

I immediately went home, threw on some PJs and curled up with this bestseller. It's really pretty and practically every page is tagged! I love that every recipe has scale measurements too! :)

This morning I made the Lemon Ginger Scones. The recipe makes 10 scones but I scooped them out with a small ice cream scoop and got 23 small scones.

While warm, a lovely lemon glaze is poured on top. I used my dad's Meyer lemons. Yum!

Be sure to put this book on your wish list! I can't wait to make some more items...and meet up with Mary in our little support group! :)

Recipe:
Flour : spectacular recipes from Boston's Flour Bakery + Cafe by Joanne Chang (page 46): Available on Amazon, your local bookstore, or in your library

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