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Lemon Ginger Scone Recipe

Servings: 8 Servings
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US Customary - Metric

Ingredients

  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup chopped candied ginger
  • 1/2 cup unsalted butter cut into small pieces
  • 1/2 cup cream or milk
  • 2 eggs
  • Juice from 1 lemon about ¼ cup, plus 1 tablespoon for icing
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar for icing

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
  • Add cold butter to the dry ingredients.
    Using your hands, work the butter into the dry ingredients by squeezing it between your fingers. The goal is to flatten the butter pieces slightly while working them into the dry mixture. You should still have dime-sized pieces of butter in the flour.
  • Mix in the chopped candied ginger.
  • In a small bowl, lightly beat the eggs, cream, ¼ cup lemon juice, and vanilla.
  • Pour the egg mixture into the flour mixture. Stir with a wooden spoon until just combined. Do not overmix. The dough will be soft and wet.
  • Turn the dough onto a well-floured surface. Sprinkle with flour and press into a rectangle. Fold the dough over itself and press into a rectangle again. Repeat once more, ending with a 1-inch thick rectangle.
  • Use a round cookie or biscuit cutter to cut the dough into 8 circles. Place them on the parchment paper lined baking sheet.
  • Brush the tops with an egg wash from one egg and a tablespoon of milk or water.
  • Bake for 12 minutes until light golden brown. Remove from oven and let cool.
  • Make Icing: Mix powdered sugar with 1 tablespoon of lemon juice until smooth.
  • Drizzle icing over the cooled scones and decorate with lemon peel or dried rose petals. Allow the icing to set before serving.

Notes

To bake the scones so they have a triangular shape:    
  • Turn the dough out onto a baking sheet lined with a Silpat or baking parchment.
  • With floured hands, form dough into approximately a 10-inch round.
  • Score (cut) the dough into 8 wedges without separating the round of dough.
  • Brush with an egg wash and bake at 400 degrees for 15 minutes. Cover with foil and bake for another 5 minutes.
Sweeter and cream substitutions: I have made the recipe substituting stevia and a little monk fruit for the sugar and coconut cream for the dairy cream, and they both worked well.
Candied Ginger: A note about using candied ginger: Some store-bought candied ginger, when it isn’t fresh, can be dry and tough. Make sure you use tender candied ginger when you make these lemon ginger scones. In a pinch, you can soak less-than-perfect ginger in water to rehydrate it before using it.