Lemon Ginger Scone

Based on Parisa’s recipe plus one on Joy of Baking


  • 2 cups all purpose flour
  • 1/4 cup granulated white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, cold and cut into pieces
  • 1/2 cup chopped crystallized ginger (in small pieces)
  • Zest of 1 large lemon
  • Juice of that lemon
  • 1/8 tsp lemon extract
  • 3/4 cup buttermilk
  • Optional: brown sugar for dusting.

Egg mixture for brushing tops of scones

  • 1 large egg, lightly beaten
  • 1 tablespoon milk


  1. Set oven to 350 degrees.
  2. In a food processor, pulse three four times the flour, sugar, baking powder, baking soda and salt.
  3. Add the cut butter and lemon zest and leave the processor on for 60 seconds. The mixture should look like coarse crumbs.
  4. Transfer the mixture to a large bowl. Stir in the chopped crystallized ginger.
  5. In a small bowl, mix the milk, lemon juice, and lemon extract.
  6. Pour the mixture into the middle of the flour mixture and stir just until the dough comes together. Do not overdo!
  7. Shape the (very wet) dough into a ball and place on a prepared cookie sheet
  8. Flatten to a circle about 1/2 inches thick
  9. Cut into wedges
  10. Brush the top with the egg-milk mixture
  11. Sprinkle with brown sugar, if desired
  12. Bake for 20-25 minutes, until center comes out clean.
  13. Cook on a cooling rack.

Read more: http://www.joyofbaking.com/SconesLemonGinger.html#ixzz118yNLhL6


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