Lemon Ginger Scones
These feathery scones will tantalize your tastebuds with their sweet lemon glaze and bursts of zingy candied ginger.
Servings: 8 scones
Ingredients
- 2 cups all-purpose flour unbleached
- 4 tbsp sugar
- 1 tsp salt
- 2 1/2 tsp baking powder
- 4 tbsp cold butter cubed
- 2 eggs lightly beaten
- 1/2 cup cream or milk + extra for brushing over scones
- 4 tbsp lemon juice divided
- 1 tsp lemon zest
- 2 tbsp candied ginger finely chopped
- 3/4 cup confectioner's sugar
- 1 1/2 tbsp butter
Instructions
- Preheat your oven to 425 degrees F. Butter a large baking sheet and set aside.
- In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in butter until it is in pea-sized pieces.
- Combine eggs, cream, and lemon juice. Pour into flour mixture and stir gently.
- Add lemon zest and candied ginger. Mix until just combined.
- Turn dough out onto a floured board. Knead gently 6-8 times. Pat into an 8- or 9-inch round. Cut into 8 wedges with a sharp knife.
- Transfer scones to the prepared baking sheet. Brush tops of scones with milk. Bake for 12-15 minutes, until edges are lightly browned. Remove to a wire rack to cool.
- Make the glaze: cut the butter into the confectioner's sugar with a fork until crumbly. Drizzle in 1 tbsp of lemon juice and mix thoroughly. If needed, drizzle in more lemon juice, but no more than 1 tsp at a time, until the desired consistency is reached.
- Drizzle glaze over scones when cool.
Notes
If desired, sprinkle sugar over the tops of scones before baking them instead of glazing them.