Lemon and Ginger flavors pair perfectly with each other. Ginger gives these scones a subtle warmth, while lemon gives them a tart brightness.
For the ginger flavor I used ground ginger and finely chopped crystalized ginger. For the lemon flavor, these scones have lemon zest, lemon juice, and my secret ingredient, lemon yogurt. For even more lemon and ginger flavor, I topped these scones with a lemon glaze and finely chopped crystalized ginger.
Let’s BAKE!
INGREDIENTS
SCONES
6 tablespoons butter (86 grams)
2 cups unbleached flour (276 grams)
1/4 cup whole wheat pastry flour (34 grams)
1/2 cup sugar (100 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
lemon zest (from 1 lemon)
1/4 cup crystallized ginger, plus 1 Tbsp (40 grams total), divided
1 tablespoon fresh lemon juice
3/4 cup buttermilk
1/3 cup lemon yogurt (80 ml)
1 egg
1 tablespoon turbinado sugar
ICING
1/2 cup powdered sugar (46 grams)
1 tablespoon fresh lemon juice
DIRECTIONS
Preheat oven to 400 degree F. Grate butter and put in freezer. Chop into small pieces 1/4 cup (30 grams) crystalized ginger; set aside. Meanwhile, in a large bowl mix together flours, sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, lemon zest, and the 1/4 cup crystalized ginger that was chopped. Stir in frozen butter until all the butter is coated with the flour mixture. In a 2 cup measuring cup combine 1 Tbsp. lemon juice, buttermilk and lemon yogurt; add to flour mixture until just together (do not overmix, the dough is very loose). Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate; put into the freezer uncovered for 5 minutes.
Remove dough from freezer, divide into 3 pieces. Pat each piece into a 4″ round. Cut each round into 4 wedges. Brush tops with 1 beaten egg (you won’t use all of the egg). Finely chop remaining 1 Tbsp. (10 grams) crystalized ginger (about 2 pieces) with turbinado sugar; sprinkle evenly over the scones, press down gently. Bake at 400 degrees F. for 15-18 minutes (until golden brown and delicious). Remove scones with parchment from baking sheet onto cooling rack; cool 10 minutes (still warm, but not hot).
LEMON GLAZE: While scones are cooling whisk together 1/2 cup sifted powdered sugar (46 grams) and 1 Tbp. fresh lemon juice. Once scones have cooled 10 minutes, drizzle Lemon Glaze over each scone (approx. 1 teaspoon each).
Enjoy!
