Writing about what feeds me.
I tried it. I did. I tried making my own candied ginger, but failed quite miserably. Well, it wasn’t a total disaster, but I almost burned all of it. Some were salvageable, but not good enough to make my scones with.
Yes, that was the whole point – to make GINGER SCONES.
Lesson learned: don’t use brown sugar in place of regular. Candied ginger redo attempt soon to come…
In the meantime, I learned that making scones is really not that hard. Arnel and I ate ’em pretty fast. Sometimes
with ice cream. Sometimes with coffee. I gave some to Joan and Caroline and they said they devoured them quickly.
Success? Yes, I think so! =)
I followed the recipe pretty straight on. The only thing I changed was the lemon juice substitution suggested in lieu of buttermilk. Next time I am going to try it WITH buttermilk though, to see the difference. Since I don’t have a grater that works for ginger or a zester for lemon, I simply minced each of those ingredients very finely. The one thing that surprised me was the relatively mild sweetness of the scone, even considering how much candied ginger I put in. Of course scones aren’t supposed to be that sweet; it’s just that candied ginger alone is pretty darn sweet.
As you can see in the following photos, these suckers are quite big, so if you are making a batch just for yourself, consider cutting the recipe in half and just making six. Or stick with the twelve and give half away. =)
MEASUREMENT CONVERSION REFERENCES: