Lemon Ginger Scones

After getting over initial sadness of losing a friend to the other coast, Lisa and I decided to bake something together. When I visited Boston, I picked her up one of these lemon-ginger scones from Flour Bakery. I had no idea how it would taste, but I know she loves lemon and ginger, so hoped for the best. She loved it, so we decided to try to make the recipe on opposite coasts.

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You might wonder how cooking bi-coastally works. I’ve done it before with K before we were married. It meant that I would make something for dinner, then watch him do it on the webcam later. It was always good fun. I gave Lisa the list of ingredients ahead of time, which included crystallized ginger…

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It was really annoying to chop, and we both complained while we were doing it. Lemon zesting was way easier.

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There is also regular ginger and ground ginger in this recipe, so it is full of ginger love. (This was another treat I shared with my mother-in-law when she visited, and she loved it.)

Lisa and I then proceeded to follow the directions together.

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K was around for entertainment purposes, and documenting our adventures.

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Poor Lisa was up cooking with me at 11 pm-12 am her time. She had to wait to bake the scones because her oven at her place doesn’t work. (Check out her blog and realize that she does it all with just a small cooktop–for an oven she has to go to her work!!!)

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Mine turned out a bit better, so we’re not sure exactly what happened with hers. She showed us pictures later. The scones did spread a little for me, but hers practically melted. Maybe the humidity? Maybe using kefir instead of buttermilk? Maybe the walk to her work? Who knows…but, we still had fun and hope to do it again soon!

Directions for Lemon-Ginger Scones

Slightly adapted from Flour Bakery

Scones

  • 2.75 cups (385 g) flour
  • 1.5 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1/3 cup sugar
  • ½ teaspoon ground ginger
  • ½ cup finely chopped crystallized ginger
  • 2 Tablespoons lemon zest (1.5 lemons’ worth)
  • 1.5 sticks butter, cut into tablespoon-sized pieces, chilled
  • ½ cup cold buttermilk
  • ½ cup cold heavy cream
  • 1 cold egg
  • 2 Tablespoons grated fresh ginger (2 inch knob)

 

In the mixer on low speed, paddle together the flour, baking powder, soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest.

Sprinkle the pieces of butter on top, then paddle together (again on low) for about 20 seconds until the butter breaks down into ¼ to ½ inch pieces. (Be careful because the flour might go flying.)

Stir together the buttermilk, heavy cream, egg, and fresh ginger.

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Pour into the mixing bowl and stir on low until the dough just comes together. (About 20-30 seconds.)

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There will still be loose flour at the bottom of the bowl. Use your hands to gently coat the dough with it, mixing it in with your fingers. On a floured countertop or Silpat, pat out the dough so that it is about 1 inch thick.

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Using a round cookie cutter (about 3 inches in diameter), cut out the scones. It should make about 10 scones. You can pat the dough back together after cutting some to form the rest.

Spread the scones onto baking sheets, leaving room between for them to spread. Chill them while you preheat the oven to 350 degrees.

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Bake the scones for about 20-25 minutes until they are just the tiniest bit golden on top. Let them cool for about 10-15 minutes before you start the glaze.

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Lemon glaze:

  • 1 cup (140 g) confectioner’s sugar
  • 2-3 Tablespoons lemon juice (from about 1-1.5 lemons)

 

Whisk together the sugar and lemon juice in a small bowl.

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You can add more or less lemon juice and more or less sugar to taste. The mixture will be liquidy. When the scones have cooled, brush the glaze on top of each and allow to set.

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Directions for Lemon-Ginger Scones (without pictures)

Slightly adapted from Flour Bakery

Scones

  • 2.75 cups (385 g) flour
  • 1.5 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1/3 cup sugar
  • ½ teaspoon ground ginger
  • ½ cup finely chopped crystallized ginger
  • 2 Tablespoons lemon zest (1.5 lemons’ worth)
  • 1.5 sticks butter, cut into tablespoon-sized pieces, chilled
  • ½ cup cold buttermilk
  • ½ cup cold heavy cream
  • 1 cold egg
  • 2 Tablespoons grated fresh ginger (2 inch knob)

 

In the mixer on low speed, paddle together the flour, baking powder, soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest.

Sprinkle the pieces of butter on top, then paddle together (again on low) for about 20 seconds until the butter breaks down into ¼ to ½ inch pieces. (Be careful because the flour might go flying.)

Stir together the buttermilk, heavy cream, egg, and fresh ginger. Pour into the mixing bowl and stir on low until the dough just comes together. (About 20-30 seconds.) There will still be loose flour at the bottom of the bowl. Use your hands to gently coat the dough with it, mixing it in with your fingers. On a floured countertop or Silpat, pat out the dough so that it is about 1 inch thick. Using a round cookie cutter (about 3 inches in diameter), cut out the scones. It should make about 10 scones. You can pat the dough back together after cutting some to form the rest.

Spread the scones onto baking sheets, leaving room between for them to spread. Chill them while you preheat the oven to 350 degrees.

Bake the scones for about 20-25 minutes until they are just the tiniest bit golden on top. Let them cool for about 10-15 minutes before you start the glaze.

Lemon glaze:

  • 1 cup (140 g) confectioner’s sugar
  • 2-3 Tablespoons lemon juice (from about 1-1.5 lemons)

 

Whisk together the sugar and lemon juice in a small bowl. You can add more or less lemon juice and more or less sugar to taste. The mixture will be liquidy. When the scones have cooled, brush the glaze on top of each and allow to set.

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