Scones with Lemon and Ginger
Makes 6 scones.
Scone Dough:
2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (70 grams) crystallized ginger, chopped into small pieces
Zest of 2 lemons
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
Makes 6 scones.
Scone Dough:
2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (70 grams) crystallized ginger, chopped into small pieces
Zest of 2 lemons
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with
parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces
and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the
dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that
is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into
3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Transfer to a wire rack to cool.
Note: Brushing the tops of the scones with the egg/cream mixture helps brown the tops of the scones.
Note: If you find the bottoms of the scones are browning too much during baking, use two sheets pans (place one
pan inside another).
Note: Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You
can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk.
Let stand 5 to 10 minutes before using.
parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces
and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the
dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that
is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into
3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Transfer to a wire rack to cool.
Note: Brushing the tops of the scones with the egg/cream mixture helps brown the tops of the scones.
Note: If you find the bottoms of the scones are browning too much during baking, use two sheets pans (place one
pan inside another).
Note: Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You
can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk.
Let stand 5 to 10 minutes before using.
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