Candied Ginger, Cherry and Pineapple Scones 12 servings These are best served with Devon cream. 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 (can be purchased, or see recipe) 1/4 cup candied pineapple 1/4 cup dried cherries Heavy cream (optional) Granulated sugar (optional) Preheat oven to 425 degrees F. Grease and flour two 8-inch cake pans. Blend the flour, baking powder and salt. 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. Add the heavy cream 1/2 cup at a time until just blended. Fold in the ginger, pineapple and cherries. Do not over-mix. Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired. Bake for 20 minutes or until the tops of the scones are golden brown. Cut into wedges. 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
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