Lemon-Ginger Scones with variations

Lemon-Ginger Scones with variations

Author Dave

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.