Like many of you, we had Monday off from work, and nothing sounds better on a day off than cozying up with a hot cup of tea and a scone. We decided to make these fresh Lemon Ginger Scones and they were delicious! These are made with buttermilk, heavy cream, and lots of lemon zest and crystallized ginger, so they are moist and flavorful. These were the perfect way to start our day off!
Lemon Ginger Scones
2 3/4 cup All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/3 cup granulated sugar
1/2 cup finely chopped crystallized ginger
2 tablespoons lemon zest (about 2 lemons)
14 tablespoons unsalted butter
1/2 cup buttermilk
1/2 cup heavy cream
1 egg
2 tablespoons freshly grated ginger (about 1 two-inch knob of fresh ginger)
Preheat oven to 350 degrees and position rack in center of the oven. In a stand mixer using the paddle attachment, briefly mix the flour, baking powder, baking soda, salt, ground ginger, sugar, and crystallized ginger until combined. Cut the butter into 8-10 pieces and add to the flour mixture; paddle for about 30 seconds on medium low speed until the butter is somewhat broken down but there are still pieces about the size of a grape.
1/2 cup finely chopped crystallized ginger
2 tablespoons lemon zest (about 2 lemons)
14 tablespoons unsalted butter
1/2 cup buttermilk
1/2 cup heavy cream
1 egg
2 tablespoons freshly grated ginger (about 1 two-inch knob of fresh ginger)
Preheat oven to 350 degrees and position rack in center of the oven. In a stand mixer using the paddle attachment, briefly mix the flour, baking powder, baking soda, salt, ground ginger, sugar, and crystallized ginger until combined. Cut the butter into 8-10 pieces and add to the flour mixture; paddle for about 30 seconds on medium low speed until the butter is somewhat broken down but there are still pieces about the size of a grape.
Meanwhile whisk together the buttermilk, heavy cream, egg, and fresh grated ginger until thoroughly combined. With the mixer running on low speed, pour in the liquid and continue to paddle for another 20-30 seconds until the dough comes together. There will probably still be a little loose flour mixture at the bottom of the bowl.
Remove the bowl from the mixer. Gather and lift the dough in your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over in the bowl several times until all of the loose flour is mixed in. Dump the dough out onto a lightly floured work surface and gently roll it out the dough about an inch thick. Using a 3.5 inch round cookie cutter, cut out circles of scone dough, rerolling the scraps as necessary until they are all used up.
Remove the bowl from the mixer. Gather and lift the dough in your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over in the bowl several times until all of the loose flour is mixed in. Dump the dough out onto a lightly floured work surface and gently roll it out the dough about an inch thick. Using a 3.5 inch round cookie cutter, cut out circles of scone dough, rerolling the scraps as necessary until they are all used up.
Bake for about 40-45 minutes until the scones are a light golden brown. Cool on a cooling rack and brush evenly with lemon glaze.
Fresh Lemon Glaze
Yields 1/2 cup or enough to glaze 10 lemon scones
1 1/2 cups confectioners sugar
2 tablespoons plus 2 teaspoons lemon juice
In a small bowl whisk together the confectioners sugar and lemon juice until smooth. Glaze can be made ahead and stored for up to a week at room temperature.
* Recipe from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang
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