Submitted by: Susan Dearing, Los Angeles, CA
" Great ginger flavor with English scones."
Cream 1 cup heavy cream 2 Tbsp confectioners' sugar ¼ cup E. Waldo Ward's Ginger Marmalade, at room temperature
Directions:Make the Scones:1 Preheat the oven to 425 F. Soak the dried cherries in hot water until plump, about 10 minutes.
2 In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.
3 Drain the dried cherries and pat dry.4 Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened.
5 Gather the dough into a ball and gently knead it 4 or 5 times.
6 On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round. Using a 2½-inch biscuit cutter, cut out 8 rounds.
7 Transfer the rounds to a baking sheet and brush the tops with the melted butter.
8 Bake for about 20 minutes, or until lightly browned and cooked through.
Make the Cream:9 In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form.
10 Transfer the whipped cream to a serving bowl and spoon the Ginger Marmalade on top.
11 Split the hot scones and serve at once with the Ginger Marmalade cream.
Makes 8 scones