Ginger Lime Cones Recipes

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GINGER SCONES



Ginger Scones image

Provided by Nancy Silverton

Categories     Bread     Food Processor     Ginger     Breakfast     Brunch     Bake     Mother's Day     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 8 scones

Number Of Ingredients 8

Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Steps:

  • Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
  • In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
  • Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
  • Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
  • Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
  • Brush the tops with the remaining cream.
  • Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

GINGER-LIME CONES



Ginger-Lime Cones image

Provided by Ming Tsai

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 cone cups
1 small squirt bottle ginger syrup
1 lime, cut in quarters, zip locked
Fresh white (not yellow) snow

Steps:

  • Fill cones with snow, drizzle with syrup and juice lime on top. Enjoy.

GINGER-LIME SHRIMP



Ginger-Lime Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
  • Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

GINGER SCONES



Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
  • Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
  • Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
  • Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g

GLAZED LEMON-GINGER SCONES



Glazed Lemon-Ginger Scones image

Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger (fresh, dried, and crystallized), as well as the lemon in the batter and glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 15

2 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup finely chopped crystallized ginger
1/2 teaspoon ground ginger
Grated zest of 2 lemons
1 3/4 sticks (14 tablespoons) cold unsalted butter, cut into 8 to 10 pieces
1/2 cup cold buttermilk
1/2 cup cold heavy cream
1 large egg, well chilled
2 tablespoons grated fresh ginger
1 cup confectioners' sugar
2 to 3 tablespoons fresh lemon juice

Steps:

  • Scones: Preheat oven to 350 degrees with rack in center.
  • In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
  • In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
  • Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
  • Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
  • Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

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