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Ginger Scones


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  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon grated lemon peel
  • 11 tablespoons unsalted butter chilled, and cut into small pieces
  • 3/4 cup whipping cream plus
  • 2 tablespoons whipping cream
  • 2/3 cup diced crystallized ginger


Servings 12


Step 1

Preheat oven to 400 degrees. Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.

Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns.

Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.

Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350 degrees oven before serving.)

This recipe yields 12 scones.

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