Easy Lemon Ginger Scones
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.
Zest and juice of 2 lemons
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.
If you don't have a food processor, ginger can be finely chopped with a knife.