If there’s one flavor combination that always gets me it’s lemon and ginger together in baked goods. One of my favorite cookies for years were the imported lemon ginger cremes, though they are sadly no longer available. But, I remain an ardent fan of all things lemon ginger and this lemon ginger scone recipe fulfills the craving. With a little bit of turbinado sugar on top gives it a wonderful crunch that offsets the flaky, buttery texture of the inside of the scones.
Simply put, these are some of the best scones you can make- particularly if you’re a fan of this particular flavor combo.
To make this recipe simple you can use ginger paste instead of fresh ginger. I like this method since it means there’s a bit of fresh ginger in every bite, but if you enjoy biting down on chunks of ginger then by all means use fresh.
Another shortcut is to combine everything in your food processor. Some folks like to do things the old fashioned way, but as long as you stop pulsing as soon as the dough forms you don’t run any risk of it being overworked. Once you have your dough form it into a round and then cut it into 8 wedges.
Sprinkle the turbinado sugar on top and then bake these scrumptious scones until they’re just beginning to brown on top.
Serve them with butter- or for a more decadent treat slather them with some cream cheese or mascarpone cheese. The only trick to these beauties is to only have one!
Lemon Ginger Scones
Makes 8 scones
20m prep time
20m cook time
- 1/4 cup granulated sugar
- 2 1/2 cups flour, plus extra for flouring
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground dried ginger
- 8 tablespoons (1 stick) unsalted butter, cold
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2/3 cup heavy cream
- zest of 1 lemon
- 5 tablespoons ginger paste or minced ginger
- 1/4 cup turbinado sugar
- Preheat oven to 375˚F. In a large bowl combine granulated sugar, flour, baking powder, salt, and ground ginger. Cut in butter using 2 forks or a pastry knife. Or pulse until just combined in food processor. Stir in cream, adding more if mixture doesn’t hold together.
- Fold in vanilla, lemon zest, and ginger paste. Turn out onto floured work surface. Form into a round then use a knife or bench scraper to cut into 8 wedges.
- Place on baking sheet and then sprinkle with turbinado sugar. Bake for 15-20 minutes or until golden brown on top. Allow to cool on wire rack for 20 minutes before serving with butter or mascarpone cheese.
Recipe adapted from Simply Recipes.