Lemon-Ginger Scones

These toothsome Lemon-Ginger Scones includes fresh lemon zest and crystallized ginger.

Lemon-Ginger Scones
Yield: 7 to 9 scones • Preparation: 15 minutes • Bake: 20 minutes
  • 1½ cups self-rising flour*
  • ¼ cup sugar
  • ¼ cup cold butter
  • ¼ cup minced crystallized ginger
  • 2 tablespoons fresh lemon zest
  • ½ cup heavy whipping cream
  • 2 teaspoons lemon extract
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add crystallized ginger and lemon zest, tossing to combine. Set aside.
  4. In a small bowl, combine cream and lemon extract, stirring well. Add to flour mixture, stirring just until dough comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
  5. Using a ¼-cup springloaded scoop, drop dough onto prepared baking sheet.
  6. Bake until edges are golden brown, 18 to 20 minutes. Serve warm.
*For testing purposes, we used White Lily self-rising flour.

 From TeaTime January/February 2012

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