January 24, 2014

Lemon Ginger Scones

My house is coming together!! We are having SO much fun! Bit by bit, piece by piece... It's like a puzzle. Decide on a color, then pick a piece of furniture. Or vice versa! My bedroom was completely stumping me. Currently, it's hideous. We're getting bedroom furniture today, which is going to help a LOT! We bought a matching bed and dresser set, and found a small chest of drawers and a nightstand on Craigslist that I am head over heels in love with. I have a feeling once they actually get in the room it's going to make me want to paint the whole thing NOW! The hardest part is fitting furniture in there... it's pretty tiny. But it's coming together! And the Geologist is in heaven, buying tools and re-finishing furniture right and left. Hey, he gets a new toy, I get a new home puzzle piece!
Putting a house together is so much FUN!! Especially when you can do it while saving money. :)

Lemon Ginger Scones
Printable Recipe

4 3/4 cup all-purpose flour
1 Tb baking powder
3/4 tsp baking soda
1 tsp ground ginger
1 cup sugar
1 1/4 tsp salt
fresh lemon zest from 2 large lemons (or 3 small lemons)
9 Tb cold unsalted butter, cut into tablespoon-sized chunks
2 cups buttermilk
3/4 cup candied ginger, chopped small

coarse sugar
1 cup powdered sugar
1-2 Tb freshly squeezed lemon juice

Line a baking sheet with parchment paper and set aside.

Whisk together flour, baking powder, baking soda, salt, sugar, ginger, and zest. Add the butter chunks and toss them in the flour a little to coat them. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients, until the chunks are no bigger than small peas. Add the ginger and stir to distribute.Add the buttermilk and stir together gently with a wooden spoon until the dough holds together.

Turn the dough out onto a lightly floured work surface and knead together a few times till all crumbly bits are incorporated.  Divide the dough into two even portions. Pat each half out into a disk about and inch thick, and cut into 6-8 triangles. Arrange the triangles on the lined bakign sheet and brush the tops with a little bit of milk. If using coarse sugar to top, sprinkle it on.

Put the pan with scones in the fridge for 30 minutes. Preheat your oven to 400 degrees.
Remove from fridge and bake until the tops of the scones are lightly browned, about 25-35 minutes. Remove from the oven and let cool a few minutes before serving. If glazing, let the scones cool completely, then whisk the powdered sugar and lemon together and drizzle over the top!
I sprinkled half, and drizzled the other half. You know I like things a little less sweet, so I preferred the sprinkled ones, but the drizzled ones do have an extra pop of lemon-ness... So it's up to you!
They're tender and flakey, toothesome and soft. Tart lemon and warm ginger make a fantastic flavor combo, and the candied ginger softens to chewy little spiced bits of scrumptiousness. I looooove scones!!

1 comment :

  1. I do so love scones and ginger, and lemon! What a beautiful trinity you have built here. It sound slike you are having so much fun putting your new house together. I can't wait to see the finished photos when you are done. Wait! What am I saying. Anyone who has ever owned their own home is NEVER done. There will always be something. That is what makes owning your own home so much fun though! Love it, Wish I did. Own my own home. Sadly at our age, that will never be. A gal can dream though. Love you much. xxoo


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