ginger-lemon scones

ginger scones recipe

This recipe is part of the menu for sunday funday: an afternoon tea party. Click here to check out the video!

ginger-lemon scones
Recipe Type: Pastry
Author: Sarah Ashley
Serves: 8 scones
Candied ginger scones are addictive – be warned! Serve with your favorite jams and honey butter, if you like.
  • 2 cups flour (whatever you like, I have used whole wheat pastry flour and white whole wheat flour)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 stick unsalted butter, cubed and chilled
  • 3/4 cup chopped crystallized (candied) ginger
  • Zest of 1 large or 2 small lemons
  • 3/4 cup plus 1 tablespoon heavy cream
  1. Preheat oven to 425 degrees F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse meal with chunks of butter the size of peas. Using a fork, stir in ginger and lemon zest; stir in cream until a dough begins to form.
  2. Transfer to a lightly floured surface and knead until a sticky ball forms. Form the ball into a large disk and cut into 8 wedges, like a pizza. Place wedges on parchment-lined sheet pan and bake for 10 to 12 minutes, until golden brown.
  3. To make honey butter, combine 1/2 stick salted, room temperature butter with 2 tablespoons honey in a small bowl.




ginger-lemon scones

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