Candied Ginger, Cherry and Pineapple Scones

These are best served with Devonshire Cream.

Yield: 12 servings

Ingredients

• 3 cups all-purpose or pastry flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons shortening
• 1 1/4 cups heavy cream
• 1/4 cup crystallized ginger
• 1/4 cup candied pineapple
• 1/4 cup dried cherries
• Heavy cream (optional)
• Granulated sugar (optional)

Instructions

1. Heat oven to 425 degrees F. Grease and flour* two 8 inch cake pans.
2. Blend the flour, baking powder and salt.
3. Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas.
4. Add the heavy cream 1/2 cup at a time until just blended.
5. Fold in the ginger, pineapple and cherries. Do not over-mix.
6. Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.
7. Bake for 20 minutes or until the tops of the scones are golden brown.
8. Cut into wedges.

Notes

* For best results, use our Pan Release!

Nutrition

Per serving: 225 calories (percent of calories from fat, 52), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 33 milligrams cholesterol, 282 milligrams sodium