Ginger adds a tinge of spice, but it’s not overpowering. This Glazed Lemon-Ginger Scones recipe is an effortless dish that will be a hit with everyone in the family!
These glazed lemon-ginger scones were delicious, and I devoured four of them right out of the oven. I ate even more, the next day when I got up!
I’ve always been a fan of ginger as a flavoring element.
Ginger is a staple in my pantry.
Ginger is an essential ingredient in Asian cuisine, mainly Chinese, and is used in various dishes, including stir-fries, stews, and soups.
According to the Chinese, ginger has numerous health benefits, including anti-inflammatory, blood circulation, and even cancer-fighting properties.
Anyway, until I saw this recipe for glazed lemon-ginger scones in Food & Wine magazine, the concept of ginger in scones was utterly foreign to me.
As soon as I heard about the concept, I knew I had to try it out.
The scones will still be delicious for those who prefer their scones without the icing.
The average number of calories in one serving?
- Each serving of this recipe contains only 623 calories.
- Two tablespoons of fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 cups heavy cream
- Two teaspoons of lemon zest, finely grated
- 1/2 cup candied ginger, finely chopped
- One tablespoon of baking powder
- Three tablespoons of lemon juice
- 2 cups confectioner, icing powdered sugar
- You should preheat the oven up to 375°F (190°C). Use parchment paper to cover a baking pan.
- Whisk the baking powder, flour, sugar, and salt until well-combined in a big bowl. Add a zest of one lemon and mix everything with a whisk.
- Combine the dry ingredients with the heavy cream and lemon juice in a large bowl with a wooden spatula. Candied ginger is then added.
- Once you’ve lightly floured the work surface, begin kneading the dough. Form a ball out of the dough. Let it cool for ten minutes. Make a 9-inch circular disc with a half-inch thick layer of flour and pat it out to a half-inch thickness.
- A floured knife is used to cut the dough into eight wedges and place them on the baking sheet 1 inch apart.
- Make sure they’re done baking by checking them after around 25 minutes. They should be allowed to cool for five minutes on the baking sheets before being transferred to a cooling rack.
- Combine the confectioner’s sugar with lemon juice to make a smooth paste and mix thoroughly. Before serving, sprinkle the scones with the glaze and let them sit for 15 minutes.
- Before drizzling the glaze on top, make sure the scones are cool. You can split the dough into two equal parts to make small scones. Pat each disc into a half-inch thick disc, then cut each disc into eight small wedges. In total, you will get 16 little scones from this recipe. Dried ginger that has been candied or sweetened should be available at most supermarkets.