Friday, November 11, 2011

Gourmets 50 Most Influential Women in Food # 23 Nancy Silverton and Ginger Scones



These were delicious...I understand why they are one of the most popular items at the LaBrea Bakery


This weeks one of 50 is Nancy Silverton, Baker extraordinaire! She is # 23 on Gourmets list of the 
50 Most Influential Women in food. A chef and baker who has also written several cookbooks. One
of which is the very popular "Breads from the La Brea Bakery" (1996). She trained at La Cordon Bleu in London. Nancy is also a co-founder and head baker at La Brea Bakery as well as the head pastry chef at Campanile Restaurant in Los Angeles. Both of these businesses were opened with her ex-husband Mark Peel. Nancy is also influential in the movement to revitalize sourdough and artisan breads in the U.S.  She has been recognized and given many awards for her contributions to the food industry. Among them are Best Of Food & Entertaining, Food Artisan 1999 and the Best Pastry Chef of the Year 1990 James Beard Foundation.
I chose to make Nancy's Ginger Scones. These were fabulous! Much easier to put together than I thought, with so much flavor. Will definitely make these again!


  

Brushed with cream and ready for the oven

Yum!

Breakfast


Ginger Scones 
Epicurious | October 2000 by Nancy Silverton
Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the bakery.
Yield: Yield: 8 scones

Ingredients:
Special item: 3-inch round cutter

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Preparation:
Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.


Thanks to Mary of One Perfect Bite for this wonderful challenge. These bloggers are also featuring the recipes of Nancy Silverton. Hope you'll check them out. They are all very talented ladies.

9 comments:

  1. I can never resist a scone and the candied ginger brings these to the top of my bucket list.

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  2. Oh, I bet these are just fantastic. I've never tasted a ginger scone, but I am so happy to add this recipe to my scone rotation recipes. I usually just cut the dough into triangles, but I like that you cut yours in scalloped rounds. They are so pretty, especially with the little bits of candied ginger.

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  3. Such lovely scones, Kathy! Love the candied ginger flavor in it. A welcome pair with tea, or coffee!

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  4. What a nice easy recipe - so befitting of Nancy Silverton!

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  5. What great looking scones! Love the glaze.

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  6. This is one of my favorite scone recipes, Kathy. I love the lemon and ginger combination. I make them with a smaller cutter (1.5 - 2 inches) so I can eat with less guilt. They are so good. Nice choice!

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  7. Scones are my one of my weaknesses. I'll definitely be making these! Thanks for choosing them.

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  8. Ginger scones...these look wonderful....wish I had one right now. I will absolutely give these a try.

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  9. OMG I love scones AND I love ginger. I can't wait to make these! I actually have ginger in the house... I could make them now.... hmmmm

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