SCONES - LEMON GINGER

By akselden

Ingredients

• 2 1/2 C. all-purpose flour
• 1/2 C. granulated sugar
• 1 T. baking powder
• 1/2 tsp. salt
• 5 T. cold, unsalted butter, cut into small pieces
• 3 T. lemon zest, freshly grated
• (about 3 lemons)
• 1 1/4 C. coarsely chopped crystallized
• ginger
• 1 large egg
• 1 large egg yolk
• 2 C. heavy cream
• 6 T. heavy cream (for brushing
• scones)
• granulated sugar (for dusting)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 400°. Line a baking sheet with parchment paper.

2. In food processor, pulse flour, sugar, baking powder, salt, butter and lemon zest until mixture resembles coarse meal. Transfer to large bowl. Add ginger and mix.

3. In small bowl, lightly beat whole egg and yolk; stir in 2 cups cream. Add egg mixture to flour; stir until just combined.

4. On well-floured surface, pat dough with floured hands into 12" square, 1" thick. Cut into triangles; reroll and cut remaining scraps. Brush tops with remaining cream; sprinkle with sugar. Arrange scones 1" apart on baking sheet and bake on middle rack 15-20 minutes or until pale golden.