Wednesday, August 24, 2011

Lemon-Ginger Scones

When my mom was visiting  in June, we drove to Boulder for the Celestial Seasoning Tea Factory Tour and afternoon tea at the Boulder Dushanbe Teahouse. While shopping along Pearl Street Mall, we stopped at Savory Spice Shop (actually on Broadway) and picked up some new spices and vanilla beans. One of the many baking items I chose was crystallized ginger. I have been anticipating the chance to use my crystallized ginger and a lemon ginger scone seemed perfect!

This is my basic cream scone recipe which has endless possibilities for flavor variants.

Basic Cream Scone
Adapted from source: Daniela's Lemon Cream Scones
Prep: 15 minutes   Bake: 15 minutes   Oven: 400˚F

2   cups all-purpose flour
½  cup sugar
1   tablespoon baking powder
½  teaspoon salt
½  cup butter
2   eggs
½  cup heavy cream

3   lemons, zested
3   teaspoons lemon juice
1   teaspoon lemon extract
3   tablespoons crystallized ginger, finely chopped

Preheat oven to 400 degrees F.
Combine the flour, sugar, baking powder, salt, lemon zest, and crystallized ginger. Cut in the butter until it resembles small sized peas. Whisk eggs, heavy cream, lemon juice and lemon extract together. Add to mixture. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden. 

Harmony's Thoughts
I typically divide the dough in half and pat into two disks. Each disk yields 8 wedges.
Just a few variations I have done: Orange Fig, Blueberry Cinnamon, Cream Walnut

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