Sunday, March 7, 2010

Currant ginger scones

If you don't have Deborah Madison's Vegetarian Cooking for Everyone, stop what you're doing and put it in your Amazon cart. I use this as a reference book and a source of inspiration. It has everything from sauces to pickles to frittatas to curries to soups to galettes. You might even begin to think of vegetables as the main dish instead of a side.

I was on the search for a scone recipe the other night. I wanted them to resemble the dainty, currant scones you received while waiting for brunch to be served at the Enoteca Vin (restaurant in Raleigh that closed a few years ago). They are the boy's favorite, and I wanted to make them as a treat for him. I found a recipe by Deborah Madison that I knew would create something similar.

Currant ginger scones
Adapted from Deborah Madison's ginger cream scones
2 cups whole wheat pastry flour
2 tbsp baking powder
1 tbsp turbinado sugar
4 tablespoons butter
2 eggs
1 c cream
1 tsp vanilla
1/4 c candied ginger, diced
1/2 c currants

Preheat the oven to 425. Mix the flour, baking powder and sugar into a bowl. Knead the butter in by hand.  Combine the eggs, cream, and vanilla in another bowl. Mix the ginger and currants in a small bowl with a splash of flour. Combine the wet ingredients to the dry ingredients. Then add the ginger and currants to the mixture. Flour a surface and knead the dough several times. Cut into wedges or make into a size you prefer. Bake for 15-20 minutes until golden.

Best served warm with butter and a cup of tea or coffee.


Justine said...

I have a question: You always have so many great recipes but sometimes I'm a little worried about using so much butter. Are there any alternatives to butter you would recommend or can I just use less? THANKS!

Holly said...

Just found your blog and kinda in love. I went back all the way to the summer, reading your blog posts. My doctor has recently told me I need to eat more protein and because I'm vegetarian and celiac it can be difficult. I found some good suggestions and such on your blog and have bookmarked things for later! Mucho thanks!!

Unknown said...

Hi Justine.
There's a lot of controversy around fats, particularly butter. Organic unsalted butter is a great source of vitamin A, D, and E. It's easier to digest and better to cook with than oils (it's stable at high temperatures). I would not recommend margarines or fake butters. They are highly processed.

But if you're vegan or not a fan of butter, I would recommend coconut oil. It's also a saturated fat, but it doesn't come from animals. I do most of my roasting and sauteing with coconut oil. I use regular butter with baking or making scrambled eggs.

More info about butter here:

Anonymous said...

I've never made scones... maybe it's time I give it a go.

Elaine said...

Adrienne, I took your advice and got Deborah Madison's book today at the bookstore. I've barely cracked the cover and already have found a lot of recipes I'd like to try. Thanks, and great blog as always. (Bonus -- I tried a new one tonight and found out I actually love kale. who knew!)

Unknown said...

Yay for kale! Elaine, try roasting kale with a little oil and sea salt until it starts to get crispy. Squeeze a lemon wedge and voila!