"Can you call me with the recipe for Molly Wizenberg's Scottish Scones?"

Miss Lizbeth wants to makes scones today! She borrowed my copy of Miss Molly's A Homemade Life (Read it.) a while back and it's still chock full of her bookmarks! Which, honestly, I kind of like since it reminds me of her!

While most of the recipes found in the book are also on Miss Molly's lovely blog Orangette, there is some slight variation...thus the text this morning for a recipe. And I figured you all might as well benefit too. And I have yet to make these scones but Miss Lizbeth, who is an authority on all things Scottish, says they are fantastic. I'll take her word on it and so should you.

Scottish Scones with Lemon and Ginger

From A Homemade Life by Molly Wizenberg

2 c unbleached all-purpose flour

2 tsp baking powder

1/2 tsp salt

4 tbs (2 oz) cold unsalted butter, cut into 1/2" cubes

3 tbs sugar

2 tsp grated lemon zest

1/4 c finely chopped crystalized ginger

1/2 c half-and-half, plus more for glazing

1 lrg egg

Preheat the oven to 425 degrees.

In a large bowl, whist together the flour, baking powder, and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. Add the sugar, lemon zest, and crystallized ginger and whisk to incorporate.

Pour 1/2 cup half-an-half into a small bowl or measuring cup and add the egg. Beat with a fork to mix well. Pour the wet ingredients into the flour mixture, and stir gently to just combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Using your hands, squeeze and press the dough into a rough mass. Turn the dough, and any excess flour, out onto a board or countertop, and press and gather and knead it until it just comes together. You don't want to overwork the dough; ideally, do not knead more than 12 times. There may be some excess flour that is not absorbed, but it doesn't matter. As soon as the dough holds together, pat it into a rough circle about 1 inch thick. Cut the circle into 8 wedges.

Place the wedges on a baking sheet lined with parchment paper or a silicone baking mat. Pour a splash of half-and-half into a small bowl. Using a pastry brush, gently brush the tops of the scones with a thin coat to glaze. Bake for 10 to 14 minutes, or until pale golden. Transfer them to a wire rack to cool slightly, and serve warm, with butter, if you like.

Note: If you plan to eat them within a day or two, store the scones in an airtight container at room temperature. For longer storage, seal them in a heavy plastic bag or container, and freeze them. Before serving, bring them to room temperature. Either way, reheat them briefly in a 300 degree oven. They're best served warm.

Lizbeth's Note: Or sub half the half-and-half with buttermilk, with orange zest and craisins softened in hot water.

Happy Saturday my lovelies!