LEMON-GINGER SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 445 g, Fat 25 g, Fiber 1 g, Protein 6 g, SaturatedFat 15 g
GINGER POUND CAKE S'MORES
Kids and adults won't be able to resist this fun spin on campfire S'mores. Pound cake replaces the traditional graham cracker while crystallized ginger adds a unique flavor twist. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut each marshmallow lengthwise into 4 slices. Place a chocolate piece, 4 marshmallow slices and 1 tsp. ginger on each of 8 cake slices; top with remaining cake. Spread outsides of cake slices with butter., Grill, covered, over medium heat until toasted, 1-2 minutes on each side.
Nutrition Facts : Calories 382 calories, Fat 24g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 272mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON GINGER SCONES
Make and share this Lemon Ginger Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
GINGER S'MORES
I've spent a few years now perfecting this recipe to get a soft, flavorful cookie while balancing the marshmallow and chocolate so they don't overpower the cookie. I think I finally got it! Recently I added orange zest-it really complements the other flavors. -Lynsay Benson, Minnetonka, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk flour, pudding mix, baking soda, ginger, cinnamon, salt, allspice and pepper; gradually beat into creamed mixture. Divide dough in half and shape each portion into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 3/4-in. square-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until set, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on the bottoms of half the cookies. Let stand until set., Meanwhile, beat filling ingredients until blended. Spread 1 tablespoon over chocolate; cover with remaining cookies. Store in refrigerator in airtight container.
Nutrition Facts : Calories 294 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-GINGER SCONES
Make and share this Lemon-Ginger Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven; preheat to 350°.
- Using a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest on low speed for 10-15 seconds, or until combined.
- Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
- In a small bowl, whisk together the buttermilk, cream, egg, and grated ginger until thoroughly mixed.
- On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
- There will still be a little loose flour mixture at the bottom of the bowl.
- Remove the bowl from the mixer stand.
- Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
- Turn over the dough several times until all of the loose flour is mixed inches.
- Dump the dough onto a lightly floured work surface and gently roll it out about 1 inch thick.
- Using a 3 1/2 inch round cookie cutter, cut out circles.
- Reroll scrapes and cut out more circles; you should have 10 circles.
- Place them on a baking sheet, spacing them 2-3 inches apart.
- Bake for 40-45 minutes, or until the scones are a light golden brown on top.
- Transfer to a wire rack to cool for 10-15 minutes.
- Lemon Glaze-while the scones are cooking, in a small bowl, whisk together the powdered sugar and enough lemon juice to make a smooth, thick pourable glaze; you should have about 1/2 cup.
- When the scones have cooled 10-15 minutes, brush the tops evenly with the lemon glaze, then serve.
- The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.
Nutrition Facts : Calories 391, Fat 21.4, SaturatedFat 13.2, Cholesterol 77.6, Sodium 144.6, Carbohydrate 46.1, Fiber 1.1, Sugar 18.7, Protein 4.7
GINGER-LEMON S'MORES
Make and share this Ginger-Lemon S'mores recipe from Food.com.
Provided by princess7
Categories Dessert
Time 30m
Yield 12 smores
Number Of Ingredients 3
Steps:
- Cover 1 side of each of the 24 squares equally with the lemon curd.
- Thread 2 marshmallows onto a campfire fork or metal skewer.
- Repeat for each portion, or reuse fork or skewer.
- Hold marshmallows above heat source and turn as needed until marshmallows are golden brown on the outside and soft in the center, 1 to 2 minutes.
- Lay 2 toasted marshmallows on coated side of 1 ginger snap; top with another ginger snap, coated side down.
- Hold ginger snaps together and pull fork from marshmallows.
- Repeat to make more s'mores.
Nutrition Facts : Calories 102.8, Fat 1.4, SaturatedFat 0.3, Sodium 102.8, Carbohydrate 22.1, Fiber 0.3, Sugar 10.8, Protein 1
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