Lemon Ginger Scones
Sweet & Tangy
You can simply make this bakery treat at home
2 cups All-purpose flour
1/4 cup (50 grams) Sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Salt
1/2 cup (113 grams) unsalted Butter
1/3 - 1/2 cup Ginger(crystallized ginger)
Grated Zest of 1 Lemon
1/2 cup Almonds
2/3 - 3/4 cup Buttermilkcold
What is Lemon Ginger Scones Recipe and how to make it?
This lemon ginger scones are lemony and come with a subtle ginger flavor. These scones are ideal for snacks and breakfast. The combination of this snack and tea can give you a pristine afternoon. You can simply make this bakery treat at home and it will not be required any complex instruments. If you read the whole article to the end you will surely grasp knowledge and some tricks about making these crunchy snacks.
Tips to Make A Lemon Ginger Scones:
- In order to bake the scones perfectly, run a test by inserting a toothpick in the center of a scone. Your scone is ready if it comes out clean easily,
- To make Crystallized ginger at home, cook the chopped ginger in sugar syrup for 5 minutes and then coat it with it powdery sugar.
Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Arrange parchment paper on a baking sheet and lightly grease it. Keep it aside.
Take a large-sized bowl, combine flour, sugar, baking powder, baking soda and salt into it and mix well to incorporate it. Dice the butter into small pieces and add them into the bowl. Mix it using hands or spoon to mix the butter with the flour mixture. The mixture should appear as thick pieces.
Add chopped and crystallized ginger, almonds and lemon zest into the bowl and mix well. Now combine buttermilk to the prepared flour mixture and stir until you get the dough out of it. Knead the dough until smooth and tap it on a floured surface to make a round ball and leave it for 5-10 minutes.
Take small portions of the dough and make a round circle of about 7 inches. Cut this circle into a half and further cut each half to form 4 pie-shaped triangles.
Transfer these triangular scones on greased baking sheet. Brush the tops of the scones with a little cream and bake for 20-25 minutes or until the scones turn golden brown.
Once done, remove from the oven and serve hot with red catchup.