Although ginger is not my favourite spice I enjoy the taste when used sparingly but it’s interesting to note that ginger ale happens to be my carbonated beverage of choice.
This week these Ginger Scones were baked for someone who needed a little TLC and happens to enjoy ginger very much. I hadn’t even considered the therapeutic qualities of ginger when choosing to make these scones making it a doubly good choice!
It has only been in more recent years that I’ve discovered the wonderful world of scones, sadly missing out on many years of enjoyment. It seems that every new recipe I’ve tried has become a favourite and although I’m not fond of ginger a little nibble from a freshly baked one assured they had all the qualities I’ve come to expect in a good scone.
As for the previously posted Lemon Scone recipe this one also doesn’t require an egg but the light, tender texture is outstanding while the outer crust remains crisp and absolutely delicious especially when given a sprinkle of turbinado sugar. The lemon zest combines well with the ginger adding an element of freshness and citrus flavour.
While still not a fan of ginger, I would make them again…after all they are someone else’s favourite!
Lemon and Ginger Scones
2 cups flour
¼ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup cold, unsalted butter
1/3 to ½ cup crystallized ginger finely chopped
pinch of ground ginger (optional)
zest of a large lemon
2/3 cups buttermilk
- Into a medium bowl sift together flour, sugar, baking powder, baking soda, sugar and salt.
- Cut the butter into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
- Stir in the crystallized ginger and lemon zest.
- Add the buttermilk and stir just until the dough comes together being careful to not over mix.
- Bring dough together by pressing down and folding it over to ensure flakey, light scones.
- Turn dough out onto a lightly floured surface and continue bringing it together with hands.
- Place round on parchment lined baking sheet and pat it down into roughly an 8 inch round 1 ½ inches thick.
- Brush tops of scones with cream or milk and although totally optional a sprinkle of turbinado or coarse sugar brings extra texture and taste
- Cut into 8 wedges and separate scones leaving space between each scone, this will ensure crisp edges all around.
- Bake in a preheated 400 degree F. oven about 20 to 25 minutes until golden brown then place on wire rack to cool.
Notes, Tips and Suggestions
- No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup then add enough milk to measure the 2/3 cup called for in the recipe.
- I used 10% cream instead of the milk since I had some on hand...it certainly didn't hurt!
- If you don't care for crystallized ginger 1 to 1 1/2 teaspoons of ground ginger instead would probably give good ginger flavour to these scones.