Lemon Ginger Scones

I love scones, and this recipe is easy. Traditionally, they are pie-shaped, but I make them round, simply because it is faster. Just roll out into a log shape, slice, and chill for an hour or so. Easy peasy. No rolling out, less struggle with sticky dough. At any rate, for those of you who aren’t familiar with scones, they have just a hint of sweetness, a firmer texture than yeast-based pastries, and a lovely crackly sugared top. My favorite way to eat them is warm from the oven or reheated in the microwave with a smear of lemon curd.

Lemon Ginger Scones

2 1/2 cups all-purpose flour (you may use cake flour if you have it)

2 Tblsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt (regular salt will be ok)

Zest of 1 or 2 large lemons (depending on how lemony you like it)

1 cup buttermilk

1 egg

6 Tbsp butter, cut into small cubes. (Let butter sit for about 10 minutes to warm up, but it should still be firm)

1/4 to 1/3 cup candied ginger, chopped

Just before baking: 1 large egg, whisked well with 1 Tblsp. water for egg wash

Sugar to sprinkle on top of egg wash.

Instructions

Preheat oven to 400 degrees F

NOTE: I use a hand mixer, but you can use a stand mixer or food processor.

In large mixing bowl, add sugar, baking powder, baking soda, salt, and lemon zest. Mix until combined. Set aside

In a smaller bowl whisk buttermilk and egg. Mix to combine. Set aside.

Add butter to dry ingredients and mix or beat until mixture has an evenly shaggy appearance. Then slowly add the liquid ingredients, and then the ginger to combine. DO NOT OVER MIX. Will be a little lumpy.

Dust counter or cutting board with flour. Mixture will be moist but go with it. Sprinkle dough with flour to make it easier to handle. Form into about a 10-inch log or cylinder shape. Cut into 8 rounds. Place rounds on baking sheet line with parchment paper. Cover lightly with a saran wrap or a towel. Put in fridge to chill for an hour or two. The dough can be kept in the fridge overnight, but no longer, since the dough will begin to dry out.

Remove from fridge. Brush tops thoroughly with egg wash and sprinkle liberally with sugar.

Bake for 25 minutes, or until top is crackly and brown. Bon Appetit!