Lemon-Ginger Scones with variations
Lemon-Ginger Scones with variations
Ingredients
- 2 cups Flour
- 1/3 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 6 Tbsp Butter Cold and Cut
- 1/4 Cup Candied Ginger chopped
- 1 Egg
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Lemon Rind Grated
- 1/2 cup Apples Peeled and chopped
- Lemon Juice
- confectioner's sugar
Instructions
- Preheat oven to 400 degrees.
- Mix flour, salt, sugar, and baking powder in a medium mixing bowl.
- Cut in cold butter with fingers until mixture is crumbly. Add ginger (and apples if you want).
- Mix eggs, cream, and lemon peel in a small mixing bowl.
- Add wet ingredients and stir until moistened. Don't over mix!
- Knead 5 or 6 times. Roll into a circle on a floured board and cut into eight wedges.
- Bake 15-20 minutes on a baking sheet separated or until top edges start to brown and a toothpick comes out clean.
- Brush tops of scones with glaze while they are hot. (For the glaze, I found it was best to play with the amounts of lemon juice and p. sugar until it is glazelike, or else you end up with a huge amount of glaze.)
- Enjoy with breakfast or afternoon tea!
Notes
Orange scones
- Add rind of one whole orange and a 1/4 cup of orange juice. (I used blood orange and it was excellent.) Skip the ginger, apples, lemon rind and glaze, unless you want to make a glaze with O.J. instead of lemon juice.)
Pumpkin scones
- Add extra 1/2 cup flour, extra 1/2 tsp baking powder, 1 tsp gr. cinnamon, 1/2 tsp gr. nutmeg, 1/2 tsp gr. ginger 1/4 tsp gr. cloves to dry ingredients. Add 1/2 cup canned pumpkin and 1 tsp vanilla to the wet ingredients.
I've tried to make savory scones like spinach feta or cheese, but they haven't turned out that well.
You must be logged in to post a comment.