I know, more scones.
But seriously, these scones are fantastic. I love the light and airy crumb of a scone, and the lemon and ginger in this one don’t weigh that down, they preserve that lightness and airy-ness. It’s awesome. Under no conditions do you skip the lemon glaze. It really is what pulls these guys together, like a shot of lemon flavor to enhance the more subtle flavors in the scone itself.
I know, it is only food. But I really didn’t expect this to be so good. And pretty easy too, provided you understand the #1 rule for scone-making. DON’T OVERMIX!! There are supposed to be large chunks of butter, that’s what makes scones so tasty!
Other than that, the grating is really fun and I don’t recommend using any other kind of ginger than fresh. It won’t be the same, I’m sorry.
However, when you do have lemon and fresh ginger in the house, this is the perfect recipe to make a batch of . Or two. Or three. Scones freeze very well, and you can pop them in the oven right from the freezer if you add about 5 minutes to your baking time.
Lemon Ginger Scones
Source: Flour Cookbook– Joanne Chang
2 ¾ c. flour
1 ½ t. baking powder
1.4 t. baking soda
¼ t. salt
1/3 c. granulated sugar
2 T. finely grated lemon zest (about 1 ½ lemons)
¾ c. plus 2 T cold butter, cut into 8-10 pieces (1 ¾ sticks)
½ c. cold buttermilk
½ c. cold heavy cream
1 cold egg
2 T. finely grated fresh ginger
Fresh lemon glaze:
1 c. confectioners’ sugar
2-3 T fresh lemon juice (1 to 1 ½ lemons)
Preheat oven to 350 degrees F.
Using a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, salt, granulated sugar, and lemon zest on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
In a small bowl, whisk together the buttermilk, cream, egg, and grated ginger until thoroughly mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. There will still be a little loose flour mixture at the bottom of the bowl.
Remove the bowl from the mixer stand. Gather and lift the dough in your hands and turn it over in the bowl, so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all of the loose flour is mixed in.
Dump the dough onto a lightly floured work surface and gently roll it out about 1 inch thick. Cut into 8-10 circles, wedges, or whatever shape you desire. (All should be about the same size)
Place on baking sheet, about 2-3 inches apart, and bake for 40-45 minutes or until the scones are a light golden brown on top. Transfer to a wire rack to cool for 10-15 minutes.
For the lemon glaze: whisk together the confectioners’ sugar and enough of the lemon juice to make a smooth, thick glaze. You should have about ½ cup.
When the scones have cooled, brush the tops evenly with the lemon glaze, serve immediately.