Glazed Lemon Ginger Scones Recipes

GLAZED LEMON-GINGER SCONES

Steps:

• Scones: Preheat oven to 350 degrees with rack in center.
• In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
• In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
• Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
• Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
• Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

LEMON GINGER SCONES

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.

GLAZED LEMON SCONES

Steps:

• Heat the oven to 400°F
• Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
• Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
• Add the lemon zest and toss the mixture with your hands.
• Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
• Make a well in the center of the dry ingredients.
• Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
• Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
• Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
• Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
• Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
• Brush the tops lightly with cream.
• Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes.
• Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
• While the scones continue to cool, make the glaze.
• Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth.
• If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time.
• When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

LEMON-GINGER SCONES

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.

GLAZED LEMON SCONES

Steps:

• Preheat oven to 400°.
• In a big bowl, combine the flour, sugar, baking powder, and salt; cut in the butter using a pastry blender until mixture resembles coarse crumbs; stir in lemon zest and blend.
• In another bowl, whisk egg, milk, and lemon juice; pour into flour mixture; mix until blended and moistened and a soft dough is formed.
• Place dough on a floured work surface; knead 15-20 times and roll into a circle ¾-inch thick.
• Place on baking sheet; score into 8-12 wedges with the point of a sharp knife.
• Bake for 15 minutes or until golden brown; cool slightly on wire rack; cut into wedges as marked and serve warm.
• The glaze: in a small bowl, mix together powdered sugar and lemon juice; add in desired amount of food coloring (if using); drizzle over warm scones; sprinkle with lemon zest and almonds.