Lemon Ginger Scones; Blueberry Muffins - Cuisinart Power Advantage HM-6 Series Instruction And Recipe Booklet

Deep Chocolate Layer Cake ................ 18
Cream Cheese Frosting ....................... 19
Gluten-Free (and Vegan!)
Golden Cupcakes with Dairy-Free
Vanilla Frosting ..................................... 19
Angel Food Cake .................................. 20
Sour Cream Cheesecake ..................... 20
Chocolate Cream Pie ........................... 21
Classic Whipped Cream ....................... 22
Royal Icing ............................................ 22

Lemon Ginger Scones

Not too sweet, these scones are a
perfect match for a steamy cup of tea
in the morning.
Makes 8 scones
2½ cups cake flour, plus more
for shaping
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon
(about 1 tablespoon)
6 tablespoons unsalted butter, cut into
½-inch cubes, room temperature
(for about 5 to 10 minutes, be sure
the butter is not too soft)
1 cup buttermilk
1 large egg
¼ cup chopped, candied ginger
Egg wash (1 large egg plus
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1 teaspoon water, whisked well)
Turbinado sugar, for sprinkling
1. Put the flour, sugar, baking powder, baking
soda, salt, and zest in a large mixing bowl.
Mix the dry ingredients on Speed 1 to fully
combine. Reserve.
2. Put the buttermilk and egg in a small bowl.
Mix on Speed 1 to combine. Add the butter
to the dry ingredients and mix on Speed 3
until mixture is shaggy. Reduce the speed
to 1. With the mixer running, slowly add
the liquid ingredients, and then the ginger,
until just combined; do not over-mix.
3. Pour the mixture onto a clean counter/large
cutting board. Form the dough into a
10-inch cylinder. Using a sharp knife, cut
into 8 even rounds. Place on a parchment-
lined baking sheet. Cover lightly and
transfer to a refrigerator to chill for a
minimum of 1 hour, or up to overnight.
4. Once chilled, preheat oven to 400°F with
the rack in the middle position. Brush each
scone with egg wash and sprinkle with the
turbinado sugar.
5. Bake in preheated oven for about 25 to 30
minutes, or until golden brown. Allow to
cool before serving.
Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g
pro. 5g • fat 9g • sat. fat 6g • chol. 47g
sod. 440g • calc. 99mg • fiber 1g
6

Blueberry Muffins

Everyone has a favorite muffin,
and this is quickly becoming ours.
The orange zest should not be
overlooked – it pairs so perfectly with
the bright blueberry flavor.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
¹⁄ ³ cup granulated sugar
¹⁄ ³ cup packed light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon grated orange zest
¾ cup buttermilk, room temperature
½ cup vegetable oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
½ teaspoon turbinado sugar
1. Preheat oven to 400°F with a rack in the
middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, sugars, baking powder and
soda, salt, cinnamon, and zest in a large
mixing bowl. Using Speed 1, mix until well
combined, about 40 seconds. Reserve.
3. In a small bowl, mix the buttermilk, oil,
egg, and vanilla extract using Speed 1.
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