Lemon Scones

These Glazed Lemon Ginger Scones are simply the best homemade scones ever! What I love the most is the delicate texture and that they are not too sweet. Many scones are so sugary and dry that they leave me dissatisfied. Not so with these lovely gems.

The addition of the crystallized or candied ginger gives them fragrance and a nice, subtle spice. The ginger mellows from the baking and is a wonderful surprise when you bite.

The recipe makes eight scones. It’s not wrong to tell your family that the recipe only yields six scones, is it? It would not work anyway – they would know from the crumbs on my mouth, shirt and table. I cannot hide anything from them.

I would love to say this recipe is mine and that I am a master of culinary creativity. Not quite true.

Maybe close, but no cigar.

I was lucky enough to find it in the January 2013 Food and Wine mag. This is exactly the reason I save stacks of magazines to go through when I have a minute – you never know what wonderful delights you will come across.

Lucky for me. And now lucky for you too!

I hope you enjoy.

Glazed Lemon-Ginger Scones
Makes 8 Scones (but tell your family it only made 6)

2 1/4 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1 1/2 cups heavy cream
1/4 plus 2 teaspoons fresh lemon juice
1/4 cup finely chopped candied or crystallized ginger
2 cups confectioners’ sugar

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.  In a bowl, whisk the flour and the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice.  Fold in the candied ginger. * I added a couple more tablespoons of cream than the recipe called for as it was just a bit dry.

2. On a lightly floured work surface, gently knead the dough just until it comes together.  Pat into a 9-inch round. Cut into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake 20 – 25 minutes, until slightly firm and lightly browned on the bottom.  They may be a little pale on top.  Mine took the full 25 minutes. Let cool 5 minutes then transfer to a rack to cool completely.

3.  In a medium bowl, whisk together the confectioners sugar and the 2 tablespoons plus 2 teaspoons of lemon juice until smooth.
* I wanted my glaze a bit thicker so continued adding sugar until the right consistency, which gave me extra glazing.  But I didn’t let it go to waste, when no one was looking I took a fork full of scone and drizzled more of the luscious lemony goodness. Oh my!

Glazed Lemon Ginger Scones

Best Wishes and Bon Appétit!

~D

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2 Responses to Glazed Lemon Ginger Scones

  1. Amy says:

    Must. Make. These. YUM! Pinning!

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