+
4 (10)

Categories: Breads, Breakfasts, Desserts

Rockenwagner Ginger Scones

Rockenwagner Ginger Scones
Los Angeles Times

DEAR SOS: I thoroughly enjoy the scones made by the Rockenwagner Bakery in Santa Monica. Do you think they would share their recipe? YAE MIYAHATA Los Angeles DEAR YAE: They would and they did. Read more

Total time: 1 hour | Makes 9 scones
  • 4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened and cut into chunks
  • 2 eggs
  • 3/4 cup whipping cream
  • 1 cup candied ginger
  • 3 tablespoons plus 1 teaspoon grated ginger root

Step 1Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.

Step 2Combine the flour, sugar, baking powder and salt in a large bowl. Slowly blend in the butter, a few chunks at a time, using an electric mixer. Add the eggs then the cream and continue to mix to form a dough. Stir in the ginger.

Step 3Shape the dough into 2 1/2- to 3-inch balls and place them 4 inches apart on the baking sheets.

Step 4Bake the scones until golden brown and small cracks appear on the surface, 30 to 35 minutes.

Each scone:
543 calories; 573 mg sodium; 128 mg cholesterol; 29 grams fat; 18 grams saturated fat; 84 grams carbohydrates; 8 grams protein; 1.52 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
North African chickpea pancake with harissa-topped bitter greens
Panisses
Focaccia from Genoa
Olive oil-thyme monkey bread