Lemon Ginger Scones
 
Prep time
Cook time
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Brighten your morning with tender scones are loaded with lemon and ginger. Serve with a dollop of tangy lemon curd for an extra-lemony treat.
Author:
Serves: 8
Ingredients
  • 2¾ cups flour
  • ½ cup sugar
  • 2 tbsp grated fresh ginger
  • 2 tbsp lemon zest (~2 lemons)
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ cup cold butter
  • 1 cup buttermilk
  • ¼ cup heavy cream (reserve 1 tbsp)
  • 3 tbsp turbinado sugar
Instructions
  1. Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
  2. In a large mixing bowl, combine flour, sugar, fresh ginger, lemon zest, baking powder, ground ginger and salt. Using a pastry cutter or two knives, cut in the cold butter, working until the mixture resembles coarse crumbs. Add buttermilk and cream, reserving 1 tbsp of cream for later, and stir until just barely combined.
  3. Turn the dough out onto a clean surface generously dusted with flour, and gently knead 5-6 times. Pat into a rough circle, then use a rolling pin to roll out to around 1" thick. Cut out scones using a 2" round or flower-shaped cutter, gathering up the scraps and re-rolling until you have 8 scones.
  4. Arrange scones on the prepared baking sheet, spacing them ½" apart. Brush tops with remaining 1 tbsp cream, then sprinkle with turbinado sugar.
  5. Bake scones in preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/spring-blossoms-lemon-ginger-scones-and/