Friday, January 18, 2013

Lemon Ginger Scones

Lemon Ginger Scones

I'm shivering at the thought of tonight's low, forecast at 22 degrees.  This time of year I'm drinking two or three cups of tea a day, and it's nice when I have a treat to nibble with it.  These scones are studded with pieces of candied ginger, and drizzled with a lemon glaze.  The scones are soft, and the flavors very bright.  They're also super easy to make -- no food processor or pastry blender required here.  That's because these are cream scones, made with cream instead of butter.  Just stir it all together, forget the rolling pin, and pat it into a round.  The dough is very sticky, so flour your hands a lot.  Cut into wedges, and in 20 minutes they're ready.

So I know what I'll be doing tonight: coming in from the cold, putting on the kettle, and brewing a cup.  Fall into a chair with a scone, a magazine, and maybe a cat.  Stay warm!

Glazed Lemon-Ginger Scones
From Food & Wine Magazine January 2013 Issue

2¼ cups all-purpose flour
¼ cup granulated sugar
1 tbs baking powder
2 tsp finely grated lemon zest
½ tsp salt
1½ cups heavy cream
¼ cup plus 2 tsp fresh lemon juice
¼ cup finely chopped candied ginger
2 cups confectioners' sugar

Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest, and salt. Using a wooden spoon, stir in the cream and 2 tbs of the lemon juice; fold in the candied ginger.

On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant ½-inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lighting browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.

In a medium bowl, whisk the confectioners' sugar with the remaining 2 tbs plus 2 tsp of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for another 15 minutes before serving. (I found that halving the amount of ingredients for the glaze still produces a little more glaze than needed.)

9 comments:

  1. These are gorgeous! It's finally warming up here, we got down to the high 20s at night for almost a week. Brrrrrr!

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    1. Thank you! Right now the temperature is 15 degrees. Yikes.

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  2. Youre right a cup of tea would be great with those lovely scones

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  3. Oh I wish it was a bit cloder here, almost +40 is bit too warm
    I can imagine that lemon ginger scones are really gray for cold weather.
    Stay warm!

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    1. I wish it was 40+ here now! Can't wait to head home and have my tea.

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  4. As a huge ginger lover, I absolutely love that you combine lemon and ginger in these scones! Beautiful, and irresistible!

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    1. Thank you! It's such a nice warming spice in the winter too.

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  5. Well now I feel bad for complaining when it gets down to the 50s here! Although we did have a wee bit of snow last week. :) Ginger and lemon is such a good combination--I wish I had one of these right now!

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    1. Did I think 22 degrees was bad?? We got down to 6 this week! At least not much snow here.

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