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Lemon-Ginger Scones
Credit:
Andrew Purcell
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/3 cup crystallized ginger, diced small
1 teaspoon grated lemon zest
Sanding sugar (optional)
Cook's Notes
Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Gallery
Lemon-Ginger Scones
Credit:
Andrew Purcell
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Gallery
Lemon-Ginger Scones
Credit:
Andrew Purcell
Lemon-Ginger Scones
Credit:
Andrew Purcell
Lemon-Ginger Scones
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 1/3 cup crystallized ginger, diced small
- 1 teaspoon grated lemon zest
- Sanding sugar (optional)
Directions
Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Cook's Notes
Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Cook’s Notes
Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Reviews (3)
Add Rating & Review
65 Ratings
5 star values:
18
4 star values:
10
3 star values:
22
2 star values:
12
1 star values:
3
Reviews (3)
Add Rating & Review
65 Ratings
5 star values:
18
4 star values:
10
3 star values:
22
2 star values:
12
1 star values:
3
Add Rating & Review
65 Ratings
5 star values:
18
4 star values:
10
3 star values:
22
2 star values:
12
1 star values:
3
65 Ratings
5 star values:
18
4 star values:
10
3 star values:
22
2 star values:
12
1 star values:
3
65 Ratings
5 star values:
18
4 star values:
10
3 star values:
22
2 star values:
12
1 star values:
3
- 5 star values:
- 18
- 4 star values:
- 10
- 3 star values:
- 22
- 2 star values:
- 12
- 1 star values:
- 3
Martha Stewart Member
Rating: 2 stars
11/04/2018
What didn't work? I was extremely careful with quantities but it did not work for me, too much liquid!
Martha Stewart Member
Rating: 5 stars
09/09/2015
I have made this lemon ginger scone recipe a few times and they are absolutely delicious. After trying several different scone recipes I have chosen this one as my favorite. I make my own crystallized ginger, which is easy and fresher than the ones bought in jars. These scones are just the right texture and flavor. I must try some of Martha's other scone recipes. I am sure they will be just as perfect!
Martha Stewart Member
Rating: Unrated
01/13/2013
I was pleasantly surprised by how easy this recipe was. It was my first time ever baking scones and I was a littler nervous that I'd somehow manage to screw it up, but they turned out just as good - if not better - than my favorite bakery scones that inspired me to make these lemon-ginger scones. Thank you Martha!
Martha Stewart Member
Rating: 2 stars
11/04/2018
What didn't work? I was extremely careful with quantities but it did not work for me, too much liquid!
Rating: 2 stars
Rating: 5 stars
09/09/2015
I have made this lemon ginger scone recipe a few times and they are absolutely delicious. After trying several different scone recipes I have chosen this one as my favorite. I make my own crystallized ginger, which is easy and fresher than the ones bought in jars. These scones are just the right texture and flavor. I must try some of Martha's other scone recipes. I am sure they will be just as perfect!
Rating: 5 stars
Rating: Unrated
01/13/2013
I was pleasantly surprised by how easy this recipe was. It was my first time ever baking scones and I was a littler nervous that I'd somehow manage to screw it up, but they turned out just as good - if not better - than my favorite bakery scones that inspired me to make these lemon-ginger scones. Thank you Martha!
Rating: Unrated
All Reviews for Lemon-Ginger Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Ginger Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
