The Granite Inn of Rockland, Maine is historical with a contemporary twist. Soon, we’ll have a post to an article that tells all about it. In the mean time, we wanted to share a video of co-owner, Ed Hantz, busy in the kitchen preparing his ginger scones. Ed’s wife Joan is the one who has done a phenomenal job decorating the inn.
Granite Inn Ginger Scones
zest of one orange
1/4 cup crystallized ginger
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup powdered sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter
1/2 cup heavy cream or half-and-half plus a little more for a wash
2 teaspoons vanilla plus a little more for a wash
Preheat oven to 400 degrees.
Cut the zest from the orange and place it in a food processor along with the ginger and 1/2 cup of the flour. Process until the zest is finely chopped. Add the remaining flour, sugar, baking powder, salt, and butter cut into about 8 pieces. Process until the mixture has the consistency of corn meal. Move into a mixing bowl.
In a separate bowl, lightly beat the egg, cream, and vanilla. Combine with the dry ingredients. You’ll end up with a rather dry dough. Place the dough on a floured surface. Press into a ball and knead until the dough sticks together. Don’t overwork the dough. Roll the dough into a round disk about 1-1/2 inches high. Cut the disk into 8 pie-shaped pieces.
On a non-stick cookie sheet, reassemble the disk leaving an air space between the pieces. Brush each scone with a mixture of cream and vanilla and dust with the raw sugar. Cook for 18 minutes or until an inserted knife comes out clean.
Let us know how you like these.
The Granite Inn is one of the four Historic Inns of Rockland. They are all a wonderful experience.
546 Main Street
Rockland, ME 04841-3341
Hosts: Ed and Joan Hantz