Skip to main content

Baked Goods

Lemon Ginger Scones
These scones are especially nice with jam. Recipe may be halved and may be frozen.
11/3 cup all-purpose flour
2/3 cup white whole wheat flour
1/4 tsp. salt
2 tsp. baking powder
1/4 cup sugar, divided
1 Tbsp. minced fresh ginger
1 Grated zest of 1 lemon (about 2 Tbsp.)
5 Tbsp. unsalted butter, chilled and cut into cubes
1/4 cup fresh lemon juice
1/2 cup plus 2 Tbsp. low-fat or non-fat buttermilk, divided
Taste of Inspirations Raspberry Peach (optional Accompaniments)
Fruit Spread or Blueberry Fruit Spread (optional Accompaniment)
+ Add to Shopping List
Lemon Ginger Scones

Lemon Ginger Scones

Lemon Ginger Scones
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:20 minutes
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