Friday, February 11, 2011

Foodie Fridays: Lemon Ginger Scones

Few foods accompany tea more perfectly than scones, and since this has turned into "tea week" for me I am providing a recipe for Lemon Ginger Scones.  Scones are like slightly sweet American biscuits and are very quick and easy to make.  I found this recipe at and knew I would like it because it combines two of my favorite flavors in one of my favorite baked goods.  Whip up a batch of these, brew a pot of tea, and savor a little quiet time with your treats!

Lemon Ginger Scones

2 cups flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C. (1 stick) unsalted butter, cold and cut into small cubes
1/2 C. crystallized ginger, diced
zest of 1 lemon
2/3 C. buttermilk

In large bowl, whisk together first 5 ingredients.  Cut butter cubes into flour mixture with pastry blender or two knives until mixture resembles coarse crumbs.  Stir in ginger and lemon zest.  Add buttermilk and stir just until dough comes together (do not over mix).

Transfer dough to lightly floured surface and knead gently 4-5 times, then pat into a circle about 7 inches in diameter and 1 1/2 inches in thickness.  Cut into 8 pie-shaped wedges and place on parchment paper-lined baking sheet.  Brush tops of scones with a little cream or milk.

Bake at 400 degrees about 20 minutes, until golden brown and toothpick inserted in center comes out clean. Remove from baking sheet and cool on wire rack.  Makes 8 scones.

Note:  Watch carefully during last 5 minutes of baking to prevent scones from becoming overdone.

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