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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.
This easy lemon ginger scones recipe combines two of my favorite flavors…lemon and ginger. Like many of the recipes I share, it checks all the boxes: it’s simple to make, uses basic pantry ingredients, and the results are absolutely delicious.
Ginger has a bold, unmistakable flavor that’s both spicy and warm. When paired with fresh lemon, it creates a bright combination that wakes up your taste buds. In this recipe, the ginger flavor is subtle. It adds just the right amount of warmth without overpowering the lemon. If you’re someone who likes just a hint of spice, these scones are a lovely way to enjoy it.
How To Prepare The Ginger
- The easiest way to prepare the ginger is to combine it with the 1/4 cup sugar in a small food processor.
- For a more rustic presentation, the ginger can be finely chopped with a knife.
- If using crystalized candied ginger, or ginger chews, about 10 pieces will equal 1/4 cup.
- Any type of ginger will work in this recipe. If you prefer ground ginger, just swap out the crystallized ginger with 1/2 teaspoon of ground…or use a combination of crystalized and ground ginger.
- Feel free to use more ginger for an added robust taste!
Bake These Scones!
- Preheat oven to 375 degrees F.
- In a small food processor, combine 1/4 cup sugar and 1/4 cup ginger. Run the processor for 30-60 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 heaping teaspoons lemon zest.
- Stirring with a wooden spoon or large spatula, 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, using more flour if needed.
- Using your hands, pat and shape into a 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 22 minutes. Bottom and corners of scones should be lightly browned.
- Cool completely on wire rack.
- Combine 2 cups 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.
- Enjoy!
The Glaze
The glaze is made with just three ingredients: 2 cups of powdered sugar, fresh lemon juice, and a bit of lemon zest. It’s simple, but it makes a big impact. Don’t skip it—it adds a light, citrusy sweetness that balances the gentle spice of the scones. The glaze also gives the tops a pretty, slightly glossy finish that makes them look as good as they taste. Drizzle it on while the scones are still just a bit warm so it soaks in ever so slightly.
Tips for Making 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 and ready to cut into scones.
- I divide my dough into 8 wedges. The scones bake perfectly, and are a generous size. For smaller scones, use a round biscuit cutter.
- These easy lemon ginger scones won’t be something you make on a weekly basis…but they 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.
- More scone recipes: Strawberry Scones + Cherry Almond Scones
A Quick Note About The Dough
A few readers have mentioned in the comments that the dough turned out too wet to shape. I recently made these scones again using the exact recipe, and the dough was soft but easy to work with. (All the images are new.) Sometimes things like how the flour is measured, the temperature of the ingredients, or even the humidity in your kitchen can affect the outcome. If your dough feels too sticky or loose, just sprinkle in a bit more flour as you gently shape it. The dough should be slightly tacky but still hold together well enough to pat out and cut.
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Easy Lemon Ginger Scones
Ingredients
- 2 1/4 cups all purpose flour
- 1/4 cup granulated 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
Instructions
- Preheat oven to 375 degrees F.
- In a small food processor, combine 1/4 cup sugar and 1/4 cup ginger. Run the processor for 30-60 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 heaping teaspoons lemon zest.
- Stirring with a wooden spoon or large spatula, slowly add the 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, using more flour if needed.
- Pat into a 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 22 minutes. Bottom and corners of scones should be lightly browned.
- Cool completely on wire rack.
- Combine 2 cups 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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I agree with the other user that there is WAY too much liquid. The dough was like pancake batter and I followed exactly. Boo. No way to knead this mess.
There is WAAAYYYYYYY to much cream in this recipe. It should be cut to 3/4 cup, maybe less. The dough is very very wet and cannot be worked. Look at the many other scone recipes out there which all call for 2-3 C flour and 3/4 cup cream.
Woah…that was YUMMO! Thank you for sharing!
I made your Lemon Ginger Scones this morning and they are moist and delicious; and what a surprise that is because there is no butter in them! It’s the first time I’ve used crystallized ginger and found it at our co-op. Thanks for this recipe; it’s a keeper!
I’ve made these several times now. I really enjoy them! I do love ginger and it dissipates if I make these the night before, so I boost it by adding a teaspoon of ground ginger to the flour. Also, instead of grinding up the crystallized ginger, I use Penzey’s ginger bits, which are already small bits. It’s makes the assembly process go so much faster.
Also, I’ve never tried it, but I think these would be equally delicious with lime!
Thanks so much for sharing!
I made these this morning and they are delicious! Thank you Ann!