The other week we gathered at our parish rectory for a “religious” party where all the sisters who attend our parish, the deacon and his wife, and the priests came over for dinner. I was asked to cook so I made a lovely roasted turkey with winter veggies, and a delicious cherry crumble. Everyone loved it so I made it again when we had a sister over for dinner the following week, and if you know me you know I hardly ever make anything twice! This time I made a little fresh whipped cream to go along with it and since whipping cream never seems to come in one cup containers I was left with an extra cup. I figured this was a perfect opportunity to make some scones! I looked around at what we had and while any dried fruit will do we had just enough candied ginger leftover from my Christmas fruitcake extravaganza, so I decided to work with that.
Lemon and ginger work very well together, but if you don’t like ginger a quarter cup of any small or chopped dried fruit will do. Same thing goes for the zest; if you prefer orange for example try substituting the zest of half of an orange. Scones can also be formed in many ways. I made drop scones using a portion scoop, also known as a cookie scoop. If you prefer a more traditional look simply take the dough and knead it on a well floured surface, roll it out until the dough is about ½ inch thick and cut it with a cookie cutter or into triangles. Different shapes will cook for different lengths of time so be sure to check that your scones are done.
Lemon Ginger Scones
2 cups all purpose flour
3 table spoons sugar
1 tablespoon baking powder
¼ teaspoon salt
1 stick cold butter, cubed (4 oz)
The zest of one lemon
¼ finely chopped candied ginger
1 cup heavy cream, reserving 2TBS
Sugar for dusting; turbinado, regular, or sanding sugar will all work equally well.
- Preheat the oven to 375o and line two baking sheets with parchment paper.
- Combine the first three ingredients in a bowl.
- Using either your hands or a pastry blender cut the cold butter into the flour mixture until it looks like cornmeal. Mix in the ginger.
- Make a small well in the center of the flour mixture and pour in ¾ cup plus 2 TBS of cream. Using a spatula gradually incorporate the flour into the cream until it forms a soft dough.
- If making drop scones simply drop rounded spoonfuls dough about two inches apart using a cookie portion scoop or two spoons.
- Brush the scones with the reserved cream and sprinkle with sugar.
- Bake for 20-25 minutes, rotating pans halfway through, until they are golden brown.