Lemon Ginger Scones

Makes 8 scones

2½  cups cake flour, plus more for
       shaping
2     tablespoons granulated sugar
1½  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 plus 1
       teaspoon water, whisked well)
       turbinado sugar, for sprinkling

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

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