scones

Originally uploaded by Bake & Destroy!

I started my new job at Reusablebags.com today (I’m not just a baker and destroyer, you see, I’m also a Customer Service Communications Manager. Bet you didn’t know that!) I really wanted to bring something yummy for everyone and I wasn’t sure who was anti-frosting or who was vegan or whatever so I did a batch of vegan orange scones from Vegan with a Vengeance and these, a variation of Martha Stewart’s currant scone recipe.
Believe me, I am not trying to kill my new co-workers with saturated fats. Everyone I met today was really funny and sweet and I promise to never feed them anything as terrible for them as I did today. That being said, I don’t think I’ve ever received as many compliments on a baked good as I did on these. So thank you Martha and thank you co-workers!
Should you also attempt to win over your new officemates with butter and cream you will need:

  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 2 Tbs granulated sugar
  • 2 Tbs baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, cold, cut into pieces
  • 4 oz (3/4 cup) chopped crystallized ginger
  • the zest of 2 lemons
  • 2 1/4 cups heavy cream, plus 1/4 cup to finish
  • 1 large egg yolk
  • sanding sugar

Then you:
Line two baking sheets with parchment paper; set aside. In a lerge bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Use a pastry blender to cut in the butter until the mixture resembles course crumbs. Stir in the ginger and lemon zest and make a well in the center.
Pour the cream into the flour mixture and use your hands to draw the dry ingredients over the cream, combining the dough until it just comes together.
Turn the dough out onto a lightly floured surface and press it into an 11×7″ rectangle, about 1″ thick. Use a shark knife to cut the rectangle into 16 triangles. Place the triangles on the baking sheets, cover with plastic wrap and freeze until very firm, about 2 hours. (At this point you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to three weeks.)
Preheat the oven to 375 degrees. In a small bowl, whisk together the yolk and 1/4 cup cream, brush over tops of scones and sprinkle with sanding sugar. Bake, rotating the pans halfway through, for 30-35 minutes. You want the bottoms to be golden and the tops to be golden and flecked with brown. Transfer to a wire rack and cool.

Whew. My heart hurts just typing that. Not to mention the fact that I ate three today.

Tonight’s your last chance to send in your entries for Sugar Slam! I decided to hand judging duties over to CM Punk, so I’ll be forwarding all the entries to him and he should have a winner by next week!