From the kitchen of One Perfect Bite...Scones are among my favorite treats. They're easy to prepare, and even in their most basic state, they make an irresistible accompaniment to a steaming pot of coffee or tea. They're at their best, however, when imaginations run wild and creative cooks, using a bit of this or that, come up with flavor combinations that make their scones truly unique. Today's recipe was developed by Aimee Olexy for Food and Wine magazine and it is truly unique. When I first saw the recipe, I must admit I was underwhelmed, but I had an unused bag of crystallized ginger and I thought this would be as good a place as any to use it up. It was fortuitous happenstance. It took all of twenty minutes to make these scones and I suspect they are well on their way to becoming a family favorite. They are light, lemony and moist and have that soft texture that one expects in a creamed scone. If you enjoy mildly sweet European pastry, I think you, too, will love these gems and make them often, I know I will. Here's how they are made.
Glazed Lemon Cream Scones with Crystallized Ginger...from the kitchen of One Perfect Bite courtesy of Aimee Olexy and Food and Wine magazine
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1-1/2 cups heavy cream
1/4 cup + 2 teaspoons fresh lemon juice
1/4 cup finely chopped crystallized ginger
2 cups confectioners’ sugar
1) Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
2) In a bowl, whisk flour with granulated sugar, baking powder, lemon zest and salt.
3) Using a wooden spoon, stir cream and 2 tablespoons of lemon juice into dry ingredients. Fold in crystallized ginger.
4) On a lightly floured work surface, gently knead dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut dough into 8 wedges and arrange them 1 inch apart on prepared baking sheet.
5) Bake scones for 20 to 25 minutes, until slightly firm and lightly browned on bottom but pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
6) In a medium bowl, whisk confectioners’ sugar with remaining 2 tablespoons plus 2 teaspoons of lemon juice until glaze is smooth. Drizzle lemon glaze over the scones and let stand for 15 minutes before serving. Yield: 8 scones.
One Year Ago Today: Nutella and Hazelnut Fudge
Two Years Ago Today: Grilled Lamb Chops with Pomegranate Sauce
Three Years Ago Today: Ravioli with Smoked Salmon and Vodka Cream Sauce