Lemon Ginger Scones Recipe With Sweet Lemon Glaze: Aromatherapy In Dessert Form by Jan Mostrom

Lemon and ginger is one of my favorite combinations of flavors. These tender lemon and fresh ginger scones are a great example of why. The fresh flavors combine to make lovely, light scones that aren’t overly sweet. The easy scone recipe is great for breakfast, brunch, as a snack or a mid-morning or afternoon pick-me-up. You could even serve them for dessert with a cup of tea or coffee.

You can easily put these scones together in just 15 minutes, and they bake up in about 15 minutes, too. You do need to allow time to let the dough chill for about 30 minutes. Top these aromatic scones with the optional lemony icing for a bit more sweetness or leave them plain. In either case, they are absolutely worth the minimal effort for maximum enjoyment!

To make this scone recipe you will need all-purpose flour, granulated sugar, baking powder, kosher salt, unsalted butter, heavy whipping cream, lemons for zesting and juicing, fresh ginger and powdered sugar.

These aromatic scones will not only wake up your taste buds, but will delight your senses. They smell heavenly and may add to your growing baking obsession! Will you enjoy them for breakfast, brunch, dessert or as a snack?

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Cuisine: American / Scottish 
Prep Time: 15 minutes plus 30 minutes to chill 
Bake Time: 15 minutes
Total Time: 1 hour
Servings: 8

Ingredient

Scones

• 2 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 11 tablespoons unsalted butter (1 stick plus 3 tablespoons), very cold
• 3/4 cup heavy whipping cream, cold
• zest from 1 large lemon
• 1 - 2 tablespoons fresh ginger, grated or chopped very fine

Lemon Glaze

• 2 teaspoons fresh lemon juice
• 1/3 cup powdered sugar
• 2 - 3 tablespoons heavy whipping cream

Recipe Notes

• Scones will keep in an airtight container for two to three days, but they are always best fresh!

• You can freeze the wedges of dough, just allow a few more minutes to cook them from frozen.

Here's how to make it: 

1. In a large mixing bowl add the flour, sugar, baking powder and salt. Stir together with a fork.
   
2. Grate the cold butter into the flour and use clean hands to press the flour and butter together as well as you can.
   
3. In a small bowl add the heavy cream, lemon zest and grated ginger. Mix well. Pour into the flour mixture and mix well, but don’t overmix or scones will be tough. Extra crumbs might be in the bowl but don’t worry, it will come together on the next step.
   
4. Sprinkle some flour on a clean counter and place the dough on it. Fold the dough over a few times to combine all the dough. Press the dough into an 8-inch circle about 1-inch thick or if you would like smaller scones press dough into two smaller circles still about 1-inch thick. Cut the circles into 8 pie-shaped pieces.
   
5. Place on a parchment paper-lined large baking sheet. Place the scones into the refrigerator for 30 minutes or cover and chill for up to a day.
   
6. When you are ready to bake preheat the oven to 425 degrees F. Bake for 12 to 15 minutes, or until the scones are golden brown. While the scones cook make the glaze by combining the lemon juice, powdered sugar and heavy cream. Top the cooled scones with a drizzle of icing. Serve and enjoy!
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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