If a recipe fails to do what it set out to do, but the results are still delicious, does it count as a failure?
I spent the better part of the weekend laid low with a nasty head cold. Hot tea with lemon and honey started to lose its appeal sometime around the twelfth mug, so I decided to bake fresh ginger scones, inspired by this fresh ginger cake. I reasoned that if I loaded them with enough ginger and black pepper, they would be spicy enough to clear my sinuses.
Unfortunately, I buggered up the spicing, and the resultant scones didn't so much pack a punch as offer a hug and a pat on the head. Fragrant and mild, they didn't help my head cold in the slightest. Well, not my sinuses, at least. Topped with clotted cream and honey, they certainly improved my mood.
So I'm going to say that my answer to the question above is "yes." But if you happen to be personally acquainted with any philosophers, ask them if they'll ponder the problem. You can bribe them with ginger scones.
(Makes a dozen scones. Recipe not for one.)
Preheat oven to 400F, and grease a baking tray.
Dump three cups of flour, two teaspoons of baking powder, and a pinch of salt into a big mixing bowl. Add teaspoon each of ground ginger, ground black pepper, nutmeg, and allspice. Sift if you're fussy about such things. Give it a good stir if you're not. (I'm not.)
Cut in three-quarters of a stick of butter until the largest lumps are pea-sized. Add a tablespoon of fresh grated ginger and a quarter-cup of brown sugar, tightly packed. Turn the mixture with your fingers, then add one egg, and one cup of light cream. Mix until a soft dough forms.
Shape dough into rounds and place them on the baking tray. Brush with milk or more cream.
Bake for thirty to thirty-five minutes. Serve with honey and clotted cream or butter.
(Alex is really getting into the whole food photography thing. Aren't these photos nice?)