Recipe and text:
Reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara
This is the part where I confess that I once ate a whole batch of these scones in a record three days. I was testing the recipe and poof! They were gone. I didn’t mean to, but do we ever? For me, a scone served with a steaming cup of coffee or tea is perfection. I haven’t looked back since I was first introduced to scones by my friend Nichole, and this recipe does not disappoint.
These scones are inspired by some I love at a bakery in a nearby town. A quintessential classic American bakery complete with exposed brick walls and a hodgepodge collection of cute tables and chairs, this place serves the most amazing breads and baked goods. Ever. It’s safe to say I’ve tried one of all their scones, and the lemon ginger are my number one favorite.
These scones are lemony, with a subtle ginger flair, and are topped with a thick layer of powdered sugar. What’s not to love? So naturally when I tried them at home I ate them all. The end.
Learn more about Laurie’s cookbook, Simply Scratch, and check out the recipes Faith and the gang talked about during The Food Schmooze® brunch celebration.
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The key to any good scone recipe is using ice-cold ingredients, so I cube the butter and keep it in the freezer, and keep everything else, with the exception of the dry ingredients, measured and combined in the fridge until I’m ready to mix them in.
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- 1/2 cup cold heavy cream
- 2 large eggs
- 1 teaspoon organic lemon extract
- 1/2 teaspoon pure vanilla extract
- 2-1/4 cups unbleached all-purpose flour plus more for dusting
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup (1-1/2 sticks) ice-cold unsalted butter cut into cubes
- 1/4 cup finely diced candied ginger
- 2 tablespoons grated lemon zest
- 1/4 cup Powdered sugar
- Preheat the oven to 400ºF. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a 2-cup liquid measuring cup, use a fork to beat together the heavy cream, eggs, lemon extract, and vanilla until combined. Chill until ready to use.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Drop in the ice-cold butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse wet sand.
- Pour in the chilled cream mixture, ginger, and lemon zest and use a rubber spatula to stir until just combined.
- Turn out the dough onto a lightly floured work surface and knead it a few times before forming it into a ball. With floured fingers, flatten it out into 1½ -inch-thick round. Cut the round into 8 equal-size wedges and transfer them to the prepared baking sheet.
- Bake for 15 to 18 minutes, rotating the baking sheet halfway through baking. Transfer the baked scones to a wire rack to cool. Once the scones have cooled, dust generously with powdered sugar before serving.
