Lemon Ginger Scones
"by Stephanie Jaworski"
photo by appleydapply
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Scone Dough
- 473.18 ml all-purpose flour
- 59.14 ml granulated sugar
- 4.92 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 118.29 ml unsalted butter, cold and cut into pieces
- 118.29 ml crystallized ginger, chopped into small pieces
- 1 large lemon, zest of
- 157.80 ml buttermilk
-
Egg mixture for brushing tops of scones
- 1 large egg, lightly beaten
- 14.79 ml milk
directions
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These scones are amazing! Thank you so much. This is now my base recipe for all scones; I just change the flavors occasionally. (Although the ginger lemon is such a great combination, no change is needed!) -
Very good, i loved the way they puffed up nicely and had that flakey texture scones traditionally have. The top was ACE. I loved it. Dont skip out on the top! Thanks Sue L!
-
Excellent scone. I had to add more buttermilk to make it come together. Maybe next time I will add lemon juice instead. I used Recipe #102933 for the ginger. They are great and will enjoy as a mid-morning or afternoon snack. -
This recipe made it into our Book #231450. 1/05/08 - These are the best scones by far! These are perfectly moist and very flavorful. The browning of the powdered sugar on top makes these wonderful little 'crunchies' that are so fun and yummy to eat! We first made these in Jan 08' and substituted 1 tsp of ground ginger for the crystallized ginger. We now use the crystalized ginger, but only half the amount called for and it's perfect for us. We also use 1/2 tsp lemon peel for the zest and make the whole thing in a food processor. We make these about once a month, they are that good! This is a must try recipe for scones! -
"This is the best scone I've ever eaten" - said by my hubby. The rest of the family enjoyed them as well, although one of the teens pulled out all the bits of ginger! I might do as 2Bleu did and reduce the ginger slightly next time, and increase the lemon zest. These were very flaky and light and sweet. Thanks for this great recipe.
see 1 more reviews
Tweaks
-
This recipe made it into our Book #231450. 1/05/08 - These are the best scones by far! These are perfectly moist and very flavorful. The browning of the powdered sugar on top makes these wonderful little 'crunchies' that are so fun and yummy to eat! We first made these in Jan 08' and substituted 1 tsp of ground ginger for the crystallized ginger. We now use the crystalized ginger, but only half the amount called for and it's perfect for us. We also use 1/2 tsp lemon peel for the zest and make the whole thing in a food processor. We make these about once a month, they are that good! This is a must try recipe for scones!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
