Lemon Ginger Scones with Devonshire Cream

for the scones
2 1/4 c unbleached all-purpose flour
1/3 c sugar
1 T baking powder
1 T lemon zest
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2/3 c candied ginger, finely chopped
3/4 c + 2 T heavy cream, divided

Preheat oven to 400° and line baking sheet with parchment.

In the bowl of electric mixer fitted with the paddle attachment, combine flour, sugar, and baking powder; mix on low to incorporate. Add lemon zest and butter, and mix on low until mixture is pale yellow and the consistency of fine corn meal. Gently stir in ginger. Remove bowl from stand mixer. Make a well in center of dough and pour in 3/4 c cream. Using one hand, draw in dry ingredients, mixing until just combined.

Wash and dry hands and dust them with flour. Turn dough out onto lightly floured work surface and gently knead to gather into a ball. Pat dough into a circle approximately 1/2 inch thick. Using a 3 inch pastry or biscuit cutter, cut out scones in circles, cutting as closely together as possible and keeping trimmings intact. Gather up scraps, pat and press pieces together and cut out remaining dough. Repeat until all dough has been used.

Place scones 1 inch apart on parchment-lined baking sheet and brush tops with remaining 2 T cream . Bake 12 to 16 minutes, until surface cracks and is slightly browned. Serve warm with Devonshire cream and lemon curd. Yield 12 scones.

for the Devonshire Cream
4 oz Mascarpone cheese
1 c heavy cream
1 t pure vanilla extract
1 t sugar, more or less to taste

Place all ingredients in bowl of standing mixer fitted with whisk. Beat on high until mixture resembles softly whipped cream. Refrigerate until ready to use. Yield approximately 1 cup Devonshire cream.

Asian Noodle Salad~ Adapted from The Pioneer Woman Cooks

Salad Ingredients
1/2 pound Linguine, prepared and cooled
1/4 head each green and purple cabbage, shredded
1/2~ 10 oz bag fresh baby spinach
1 whole each red, yellow, and orange bell pepper, thinly sliced
1 c fresh bean sprouts (a.k.a Mung bean sprouts)
1 c fresh cilantro, coarsely chopped
3 scallions, diced
Red pepper flake, to taste

Asian Ginger Dressing Ingredients
1/3 c olive oil
1/3 c soy sauce
1/3 c rice vinegar
1/4 c brown sugar
2 T sesame seed oil
3 T fresh ginger, minced
2 cloves garlic, minced
Juice of 1 lime

Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad. Toss thoroughly with tongs to combine and serve immediately. Serves 2.

Chef's Note: If preparing ahead, individually pack vegetables and refrigerate up to two days. Dressing may be stored for three days in refrigerator.

If you think you would enjoy an overly detailed step-by-step tutorial of how to prepare this salad, visit The Pioneer Woman Cooks.

Xiexie!

Molasses Gingerbread Cookies

This recipe hails from a 100 year old recipe I picked up at the Arizona 150th Settlement Anniversary held at Pioneer Village and, being that my home currently looks like a gingerbread house, these seem fitting.


1/2 c butter (1 stick), softened
1/2 c sugar
1/2 c molasses
1 egg
1 t baking soda
1/2 c sour milk*
2 1/2 c flour, sifted
1 1/2 t cinnamon
1/4 t cloves
1/2 t ginger
1/2 t salt

Preheat oven to 350° and grease baking sheet. In large bowl, mix sifted flour, cinnamon, cloves, ginger and salt and set aside. Cream butter and sugar and add molasses, then egg. Dissolve baking soda in sour milk, then alternately add milk and dry ingredients to creamed sugar and butter.

Drop by teaspoon onto greased baking sheet and bake 12 to 15 minutes or until edges are just browned. Remove immediately to rack to cool completely. Makes 4 dozen.

*Chef's Note: Sour milk is prepared by adding 2 t apple cider vinegar to 1 c milk; adjust per recipe.