Lemon-Ginger Scones
2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
grated zest of 1 lemon (reserved above)
1 ½ sticks (6 oz.) unsalted butter,
very cold
2 large eggs, beaten
½ cup heavy cream
1 cup diced candied or crystallized
ginger (I snip it with kitchen shears)
In a large bowl, stir together the
flour, sugar, baking powder, salt and lemon zest. Cut the cold butter
into chunks, add to the flour and cut in with a pastry blender or two
knives until it resembles very coarse crumbs. Add the beaten eggs and
the cream to the flour mixture and stir gently, just until combined.
Fold in the diced ginger pieces.
Turn the dough out onto a lightly
floured board and, with floured hands, knead quickly 4 or 5 times. Pat the dough into a circle 1/2 to 3/4 inches thick and cut
into 8 wedges. Bake on a parchment-lined baking sheet for 15 to 18
minutes. Serve warm or at
room temperature.
Do ahead tip: The scone dough can be
cut into shapes and frozen on a waxed paper-lined baking sheet. When
frozen solid, package in plastic bags. No need to thaw, just increase
baking time by about 5 minutes.
