Awesome Scones

So easy, and you'll feel like Julia Child serving them--:)

From my fave of all time cookbook:  Vegetarian Cooking For Everyone by Deborah Madison

Ginger Cream Scones
1/2 cup to 1 cup of candied ginger, chopped to the size of a raisin.  I also use raisins, dried cherries, dried blueberries, currants

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar, plus more for sprinkling on the top
1/2 teaspoon salt
4 tablespoons butter, cut into small pieces
2 eggs
1/2 cup plus one tablespoon cream
1/2 teaspoon vanilla


Preheat oven to 425.  Lightly butter a sheet pan (or use parchment paper to line a sheet pan and butter that).

Toss the ginger (or whatever dried fruit you're using) with 1 tablespoon of flour.  Mix remaining flour with the baking powder, sugar and salt, then cut the butter in with your fingers until the mixture resembles meal.  Combine eggs, cream and vanilla, then stir it into the flour mixture along with the ginger.  Turn the dough onto a floured board and lightly knead 8 to 10 times.  Pat or roll the dough in to a circle about 1/4 inch thick.  Brush the top with remaining cream and sprinkle with sugar.  Cut into wedges ( i think i usually get about 8 big ones, but you can do up to 12) and bake directly on the sheet pan until glazed with gold ( about 15 mins) serve warm.