Just the right amount of lemon and ginger.
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If there is a combination of flavors that I always get right, it is that of lemon and ginger together in pastries. One of my favorite cookies for years has been the imported lemon ginger custards, although sadly they are no longer available. But I am still an avid fan of all things lemon ginger and this lemon ginger scone recipe satisfies the craving. With a bit of turbinado sugar on top, it gives a wonderful crunch that offsets the buttery, crumbly texture of the inside of the scones.
In a nutshell, these are some of the best scones you can make, especially if you’re a fan of this particular flavor combination.
To simplify this recipe, you can use ginger paste instead of fresh ginger. I like this method because it means there’s a bit of fresh ginger in every bite, but if you like to bite into chunks of ginger, by all means use fresh.
Another shortcut is to combine everything in your food processor. Some people like to do things the old fashioned way, but as long as you stop pulsing as soon as the dough forms, there’s no risk of overcooking. Once you have your dough, form a round and then cut it into 8 wedges.
Sprinkle over the turbinado sugar, then cook these delicious scones until they just start to brown on the surface.
Serve with butter or, for a more decadent treat, spread with a little cream cheese or mascarpone. The only trick for these beauties is to have just one!
Lemon and ginger muffins
Makes 8 buns
Preparation time 20m
Cooking time 20 minutes
5 classified 5 out of 5 Rated by 1 reviewer
Allergens: Milk, Gluten, Wheat
- 1/4 cup granulated sugar
- 2 1/2 cups flour, plus extra for the flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground dry ginger
- 8 tablespoons (1 stick) unsalted butter, cold
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2/3 cup 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 the granulated sugar, flour, baking powder, salt, and ground ginger. Cut the butter with 2 forks or a kitchen knife. Or blend until incorporated into food processor. Incorporate the cream, adding more if the mixture does not curdle.
- Add the vanilla, lemon zest, and ginger paste. Turn out onto floured work surface. Shape into a round, then use a knife or bench scraper to cut into 8 wedges.
- Place them on a baking sheet and then sprinkle with the turbinado sugar. Cook for 15-20 minutes or until golden on top. Let cool on a wire rack for 20 minutes before serving with butter or mascarpone.
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