Brunch

Lemon Scones

with Candied Ginger

60 MIN

$14.99 4 Servings

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From the Test Kitchen

These warm, flaky scones get their bright, sweet flavor from a mix of lemon sugar, candied ginger, and cream in the batter—plus a drizzle of glaze made simply with lemon juice and powdered sugar.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

300 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup All-Purpose Flour
¼ cup Cream
1 Lemon
¼ cup Candied Ginger
2 oz Salted Butter
1 tsp Baking Powder
¼ cup Powdered Sugar
1 Tbsp Sugar

step-by-step

instructions

1 Make the dough

Place the butter in the freezer until hardened. Wash and dry the lemon. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Place the lemon zest in a bowl; add the granulated sugar. Using your fingers, massage the zest into the sugar to release the fragrant oils. Add 2 tablespoons of the cream (shaking the packet before opening), 1 tablespoon of the lemon juice, and 1 tablespoon of water; whisk to combine. In a separate, large bowl, whisk together the flour, baking powder, and a pinch of salt. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients; stir to thoroughly combine (if the dough seems too dry, gradually add 1 teaspoon of water at a time and gently mix until the dough comes together). Gently fold in the candied ginger.

2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

3 Bake the scones

Meanwhile, place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 4 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with enough of the remaining cream to cover (you may have extra). Bake 21 to 26 minutes, or until lightly browned and cooked through. Remove from the oven; let cool 5 minutes, then transfer to a rack to cool completely.

4 Make the lemon glaze & serve your dish

Once the scones are cooled, in a bowl, whisk together the powdered sugar and 1 teaspoon of the remaining lemon juice (you may have extra) until the sugar has dissolved. Serve the baked scones drizzled with the lemon glaze. Enjoy!