+
4 (10)

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.


HAVE YOU TRIED


Baked chips with roasted garlic hummus
Baked chips with roasted garlic hummus

Leek tartare
Leek tartare

Portabello Mushroom and Goat Cheese Omelet
Portabello Mushroom and Goat Cheese Omelet

Mint and Cilantro Shrimp With Soba Noodles
Mint and Cilantro Shrimp With Soba Noodles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Bagels

Bagels

(0)
Whole wheat flatbreads with caramelized onions and dates
Pepper-Parmesan bread
Ciabatta