The third recipe I made from The Bread Bible by Rose Levy Bernabaum was Rich and Creamy Ginger Scones (pages 143-146).
Ingredients: butter, cream, flour, sugar, baking powder, ginger, salt, lemon zest, crystalized ginger, and turbinado sugar.
The recipe has a lot of steps, none of them complicated, and all of them produce a delicious lemony ginger scone that is probably one the of the best scones I’ve ever eaten. Mark liked them. We aren’t really scone-eating people so I can’t say that they will be a regularly featured item around here, but they were good and I will possibly make them again. It was fun baking them with a few baking friends and Gaye blogged hers, click here, and Margaret posted hers, click here.
If you would like to bake along with us, leave a comment. You will need access to The Bread Bible recipes and you can blog it or not as you wish. I don’t publish recipes that belong to cookbook authors out of respect for their work but sometimes you can search for and find the recipe online if you don’t have access to the book. We chose two recipes for February, the first one is Ginger Scones (pages 143-146) and the second one is Challah (pages 516-521). We’d love to have you join us.