GLAZED LEMON-GINGER SCONES RECIPE
Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger.
Provided by Aimee Olexy
Categories baby shower feed a crowd picnic Summer baking dessert
Total Time 1 hours
Prep Time 0S
Cook Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest, and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger. On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely. In a medium bowl, whisk the confectioners' sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.
GLAZED LEMON-GINGER SCONES RECIPE | MYRECIPES
Aimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.
Provided by Aimee Olexy
Total Time 1 hours 0 minutes
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
- On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
- In a medium bowl, whisk the confectioners' sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.
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From finecooking.com
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From jamesbeard.org
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From foodandwine.com
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From phillymag.com
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From philadelphia.cbslocal.com
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From youngmomschestercounty.org
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