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Lemon Ginger Scones

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    20 minutes


11/3 cup All purpose flour
2/3 cup White whole wheat flour
1/4 teaspoon Salt
2 teaspoon Baking Powder
1/4 cup Sugar, divided
1 tablespoon Minced fresh ginger
5 tablespoon Unsalted butter
1/4 cup Fresh lemon juice
1/2 cup Cultured buttermilk, reduced fat
Lemon Ginger Scones


1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. In a medium bowl, combine both flours, salt, baking powder, and 3 Tbsp. of thesugar. Stir together with a fork or an electric mixer on low. Add ginger and lemon zest and stir until well distributed. Add cubes of butter. Mix using an electric mixer on medium or a pastry blender until mixture is the texture of rough cornmeal, with a few small bits of butter throughout.
3. Add lemon juice and 1/2 cup of the buttermilk and stir on low or with a woodenspoon just until the mixture comes together in a clump or ball. Divide dough into two balls and flatten each into a disk. Place disks on prepared baking sheet and flatten further using your hands or a rolling pin until each disk is about 6 inches across. Cut each disk into 6 equal triangles. Move triangles apart so they're not touching.
4. Brush the surface of each scone with 1/2 tsp. of the remaining buttermilk. Sprinkle the surface of each with 1/4 tsp. of the remaining sugar. Bake at 400 degrees F for 16 to 18 minutes, until surface is pale gold. Remove and cool on a wire rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, September - October 2009


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 146 kcal (7%)
Calories from Fat 81
Total Fat 9 g (14%)
Saturated Fat 8 g (40%)
Cholesterol 14 mg (5%)
Sodium 273 mg (11%)
Total Carbohydrates 26 g (9%)
Dietary Fiber 4 g (16%)
Protein 7 g (12%)
Vitamin A 156
Vitamin C 5 mg (6%)
Calcium 42 mg (3%)
Iron 8 mg (44%)