Taste That Makes A Difference
You can feel good about the superior flavor of Frontier seasonings. We source our spices from growers committed to quality, sustainability and ethical trade.
An indispensable ingredient in baking, cream of tartar—when combined with baking soda and water—acts as a leavening agent in cakes, quick breads and souffles. To aid in stiffening egg whites, add a pinch when beating.
These tender scones taste best on the day they are made. For a more pronounced ginger-peanut flavor, add some finely minced crystallized ginger and chopped roasted peanuts to the dough.
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup peanut butter
1/4 cup nonhydrogenated margarine
1/4 cup plus 2 teaspoons milk or soy milk
1 egg or blended egg substitute for 1 egg
Preheat the oven to 400°F. Lightly grease and flour a baking sheet.
In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in the peanut butter and margarine until the mixture resembles coarse crumbs.
In a separate bowl, combine the milk and egg and mix until smooth. Stir into the flour mixture until just blended. Do not overwork.
Divide the dough in half and transfer to a floured surface. Using a rolling pin, flatten each piece of dough to 1/2-inch thickness. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm.