Lemon Ginger Scones

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. photo(1)

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

Yield: about 2 dozenphoto 1

Ingredients

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.

Directions

  1. Preheat the oven to 375o and line two baking sheets with parchment paper.
  2. Combine the first three ingredients in a bowl.
  3. 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.
  4. 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.
  5. If making drop scones simply drop rounded spoonfuls dough about two inches apart using a cookie portion scoop or two spoons.
  6. Brush the scones with the reserved cream and sprinkle with sugar.
  7. Bake for 20-25 minutes, rotating pans halfway through, until they are golden brown.
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