I made lemon ginger scones last Thursday to say thanks to a friend for helping with my computer. They were so delicious, I made some more yesterday! I used this recipe, with slight modifications (surprise): I used about a tablespoon of fresh grated ginger instead of the crystallized ginger, and I used a yogurt/milk blend instead of buttermilk.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 1/2 cup crystallized ginger, chopped into small pieces
- 1 large lemon, zest of
- 2/3 cup buttermilk
I also didn't bother with the egg wash because I'm not a fan of that sort of thing and I'm lazy. When I made them yesterday, though, I did make a simple lemon icing (powdered sugar & lemon juice). Yum. I also used the zest from two lemons this time, instead of one, to make them extra lemony. And next time, I will either use a lot more ginger, too, or perhaps skip the ginger and try some sort of lemon lavender scone. Or lemon blueberry. Lemon almond. And on and on.