So, are you ready for the excuse? Alright, here it goes: We made an incredibly spontaneous decision to drive to Portland, Maine yesterday afternoon and spend the evening there with friends. And it was delightful. We had a fabulous dinner at David's followed by sinful desserts at The Bar of Chocolate Cafe. Nom nom nom. So, do you forgive me? Okay, great. Thanks!
Now, I'm not going to leave you completely empty handed. Instead of Super Bowl treats we are going to talk about these super luscious scones that I made the other night from my Flour Bakery cookbook. You might be thinking...aren't scones supposed to be for breakfast? And my answer is: no. Obviously not. We went to see The Woman in Black and I needed some time in the kitchen after being scared out of my wits to ease my nerves and ensure that I wouldn't have nightmares for the rest of the week. Oh and there was a need for a late night snack. These sure did the trick. Perfect combination of lemon and ginger. Perfect texture. Perfect glaze. Perfect everything. Win.
- Portland put up a fight for my time and won.
- Scones are for anytime of the day.
- These scones are divine.
- Especially if you love fresh ginger.
- And I'm sorry about the Super Bowl treats.
Lemon Ginger Scones...
Makes: 10-12 Scones Prep Time: 20 minutes Cook Time: 30-35 minutes Total Time: 1 hour
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/2 teaspoon ground ginger
- 1/2 cup finely chopped crystallized ginger
- 2 tablespoons finely grated lemon zest
- 3/4 cup plus 2 tablespoons cold unsalted butter, cut into 10 pieces
- 1/2 cup cold nonfat buttermilk
- 1/2 cup cold heavy cream
- 1 cold egg
- 2 tablespoons finely grated fresh ginger
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preheat oven to 350°.
- Using a stand mixer or hand mixer, mix together flour, baking powder, baking soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest on low speed for about 15 seconds.
- Scatter butter over the top and beat on low speed for about 30 seconds, or until the butter is broken down into grape-size pieces.
- In a small bowl whisk together the buttermilk, cream, egg, and grated ginger until thoroughly mixed.
- On low speed, pour the buttermilk mixture into the flour mixture and beat for 20-30 seconds, or until the dough comes together. There will be a little excess flour in the bottom.
- Remove bowl from the mixer (if you're using a stand mixer), gather and lift the dough in your hands and turn over in the bowl so that it picks up all the loose flour at the bottom. Turn the dough over several times until all of the flour is mixed in.
- Place dough on a lightly floured surface and gently roll it out about 1 inch thick.
- Using a 3 1/2 inch round cookie cutter, cut out circles. You should end up with 10-12.
- At this point, the scones can be tightly wrapped in plastic wrap and frozen for up to one week. Proceed as directed adding 5-10 minutes to baking time if using from the freezer.
- Place on a baking sheet, 2 inches apart.
- Bake 35-40 minutes or until the scones are light golden brown on top. Transfer to a rack and allow to cool for 10-15 minutes.
- While the scones are cooling, whisk together powdered sugar and lemon juice in a small bowl.
- When the scones have cooled, brush scones with lemon glaze.
- Eat and enjoy!