Breads
Lemon Ginger Scones
Makes 8 scones
Lemon Ginger Scones
Makes 8 scones
Not too sweet, these scones are a perfect match for a steamy cup of tea in the morning.
Nutritional information per muffin:Calories 342 (34% from fat)
carb. 54g
pro. 5g
fat 13g
sat. fat 2g
chol. 31g
sod. 197g
calc. 13mg
fiber 2g
carb. 54g
pro. 5g
fat 13g
sat. fat 2g
chol. 31g
sod. 197g
calc. 13mg
fiber 2g
Ingredients
- 2½cups cake flour, plus more for
- shaping
- 2tablespoons granulated sugar
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- 1teaspoon kosher salt
- grated zest of 1 lemon (about 1
- tablespoon)
- 1cup buttermilk
- 1large egg
- 6tablespoons unsalted butter,
- cut into ½-inch cubes, room
- temperature (for about 5 to 10
- minutes, be sure the butter is not
- too soft)
- ¼cup chopped, candied ginger
- egg wash (1 large egg plus 1
- teaspoon water, whisked well)
- turbinado sugar, for sprinkling
Preparation
- 1. Put the flour, sugar, baking powder,
- baking soda, salt, and zest in a large
- mixing bowl. Mix the dry ingredients on
- Speed 1 to fully combine. Reserve.
- 2. Put the buttermilk and egg in a small
- bowl. Mix on Speed 1 to combine. Add
- the butter to the dry ingredients and mix
- on Speeds 2 to 3, until mixture is shaggy.With the mixer on Speed 2, slowly add
- the liquid ingredients, and then the ginger,
- until just combined; do not over-mix.
- 3. Pour the mixture onto a clean counter/
- large cutting board lightly dusted with
- cake flour. Form the dough into a 10-inch
- cylinder. Using a sharp knife, cut into 8
- even rounds. Place on a parchment-lined
- baking sheet. Cover lightly and transfer to
- a refrigerator to chill for a minimum of 1
- hour, or up to overnight.
- 4. Once chilled, preheat oven to 400°F with
- the rack in the middle position. Brush
- each scone with egg wash and sprinkle
- with the turbinado sugar.
- 5. Bake in preheated oven for about 25 to 30
- minutes, or until golden brown. Allow to
- cool before serving
