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
- 2 ½ cups cake flour, plus more for shaping
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- Grated zest of 1 lemon (about 1 tablespoon)
- 1 cup buttermilk
- 1 large egg
- 6 tablespoons unsalted butter, cut into ½-inch cubes, room temperature (for about 5 to 10 minutes, be sure the butter is not too soft)
- ¼ cup chopped, candied ginger
- Egg wash (1 large egg + 1 teaspoon water, whisked well)
- Turbinado sugar, for sprinkling
Preparation
- 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.
- 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.
- 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.
- 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.
- Bake in preheated oven for about 25 to 30 minutes, or until golden brown.
- Allow to cool before serving.
