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Culinary S.O.S.

Please Can You Share the Scones?

January 23, 2002

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.

Rockenwagner Ginger Scones

Active Work Time: 15 minutes * Total Preparation Time: 1 hour

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

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

Combine 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.

Shape the dough into 21/2- to 3-inch balls and place them 4 inches apart on the baking sheets.

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

9 scones. 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.

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