This easy lemon ginger scones recipe has the fresh taste of lemon juice and zest with the added bonus of ginger. Perfect for breakfast or after-school snacks.
I’ve decided that this is the year we are moving out of our baking comfort zone and we’re going to try some new things. Whenever I can, I will try a recipe I’ve never made before and if it’s a success, I’ll share it with you. I’ll still keep my same rules though…no weird ingredients, simple directions and fun to make. This easy lemon ginger scones recipe combines two of my favorite flavors…lemon and ginger. It fits all of the criteria and these scones are honestly delicious. I took more pictures than I normally do so you can see the process. Believe me, if I can do this, anyone can!
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I talked a little bit about ginger when I posted the recipe for Gingerbread Pumpkin Bundt Cake. For that recipe I just crushed the ginger with the back of a wooden spoon and then chopped it with a sharp knife. I thought this time I would try combining the sugar and crystallized ginger in my little food processor. Both methods work great but I have to admit I like the chopping method better. Either way, it’s super easy.
Easy Lemon Ginger Scones
When all the ingredients are combined, the dough will look very shaggy. This is good! As soon as you knead it a few times and pat it out, it looks perfectly rustic.
I divided my dough into 8 wedges. The next time I make these I am going to cut them smaller. The scones baked perfectly but were just a bit too big, in my opinion. Another idea would be to cut them out with a cookie cutter. I would love to try that too.
Easy Lemon Ginger Scones
- 2 1/4 cups Flour
- 1/4 cup Sugar
- 1/4 cup crystallized ginger
- 1 tablespoon Baking Powder
- 1/2 teaspoon salt
- Zest and juice of 2 lemons
- 1 1/2 cups heavy cream
- 2 cups Powdered Sugar
- Preheat oven to 375 degrees.
- In a small food processor, combine 1/4 cup sugar and 1/4 cup ginger. Run the processor for about 30 seconds so the ginger is finely chopped.
- Zest and juice the lemons.
- In a large bowl, whisk together flour, sugar/ginger mixture, baking powder, salt and 2 teaspoons lemon zest.
- Stirring with a wooden spoon, slowly add heavy cream and 2 tablespoons lemon juice.
- The dough will be shaggy.
- Put the dough out onto a lightly floured surface. Knead and turn a few times until the dough comes together. Pat into a 9 - 10 inch circle.
- With a sharp knife, cut the circle into 8 wedges. Place the wedges on a cookie sheet covered with parchment paper. Bake 20 to 25 minutes. Bottom and corners of scones should be lightly browned.
- Cool completely on wire rack.
- Combine 2 c. powdered sugar, left over lemon zest and 2 tablespoons lemon juice. Stir until smooth, adding more lemon juice for desired consistency. Pour glaze over cooled scones.
This is a recipe you certainly won’t make on a weekly basis…but these scones are so pretty and just the thing for a special brunch or family gathering. They can be made a day ahead and stored in an air tight container for several days.
So…that wasn’t too hard was it? I will keep looking for fun recipes that will stretch our culinary range. This is the year for adventure…at least in the kitchen!
Don’t love the lemon and ginger combination? Try my Fresh Strawberry Scones!