4 Reasons to Love These Ginger Oat Scones. To begin with, it is delicious with the scones it produces. Secondly, when you’re hungry for something delectable to have with your coffee, a snack ...

Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden. Adapted from Hans Rockenwagner.

I’m not someone who eats a lot of tangerines but they were plump and juicy and smelled amazing. I grabbed one, peeled it, and ...

Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use ...

Aimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger. Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside. In a large ...

2. Transfer mixture to a large bowl; stir in ¾ cup of the cream, candied ginger and figs to combine. Using your hands, work mixture into a shaggy dough.

Bake scones, rotating sheets halfway through, until tops are golden brown and give just slightly in the center when pressed, 30–35 minutes. Let cool on sheet on a wire rack. DO AHEAD: Can be ...

In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon white pepper until the sugar dissolves. Add the beef and stir to coat.