Maple Ginger Banana Muffins , Cranberry Ginger Scones , and Pumpkin Gingerbread Cupcakes. I love the extra ginger kick they give to baked goods.
Lemon Blueberry Scones.
Lemon Ginger Scones
Prep Time: 15 mins
Cook Time: 15 mins
Keywords: bake bread breakfast dessert snack scones American
Ingredients (8-12 scones)
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 egg
- zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup crystallized ginger chips (I used The Ginger People brand)
- 2 tablespoons milk
- 1/4 cup sparkling sugar (coarse sugar)
Preheat oven to 425 degrees.
Mix flour, sugar, and baking powder. Cut up butter and add to flour mixture. In a separate bowl mix egg and milk until blended and add to the flour mixture. Add lemon rind and lemon juice, mix well.
Next mix in the crystallized ginger chips until well distributed. The batter will be a dough like consistency.
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like by dividing the dough into two balls before rolling out and cutting triangles.
Separate the triangles and place on a cookie sheet lined with parchment paper.For the topping
Brush the tops of each scone with a little bit of milk and sprinkle with the sparkling sugar.
Bake at 425°F for 13-15 minutes or until toothpick inserted in middle comes out clean and tops are a golden color.
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