Fresh Ginger & Lemon Scones

Fresh Ginger & Lemon Scones

Made with fresh ginger and lemon, these beautiful bakery-sized scones are light and buttery inside, crumbly on the outside and finished with a drizzle of lemon icing.

Scones are my very favorite breakfast pastry. I love how versatile they are with any number of mix-ins and flavor inspirations like dried fruits, nuts, zests and more.  From a pile of lemons and plenty of snowy February days, this scone recipe was born.  Accented with a little fresh ginger, they’re just so darn good.  They make a lovely winter breakfast or afternoon snack, but are definitely best when served with your favorite cozy, hot beverage. I hope you love them, too!

What Makes These Fresh Ginger & Lemon Scones SO Good?

  • Melt-In-Your-Mouth Texture – Buttery and light on the inside and crumbly & crisp on the edges, the way a good scone should be! 
  • Lemon-Ginger Duo – Full of sweet citrus notes from the lemon zest and the subtle spice of fresh ginger, it’s a scone flavor combo fit for a queen. 
  • Pretty Icing Drizzle – Topped with a lemony glaze and a sprinkling of hemp hearts, the icing adds just a hint of sweetness and a little interest to the top of the scones.
fresh ginger and lemon scones
fresh ginger and lemon scones

Ingredients to Make Fresh Ginger & Lemon Scones

  • Flour – All-purpose, unbleached flour 
  • Baking powder – The leavener for this scone recipe
  • Sugar – Just the right amount of granulated sugar is key. Sweet, but not too sweet. 
  • Kosher salt – Enhances all the flavors
  • Unsalted Butter – Cold butter, cut into small pieces will be mixed into the dry ingredients.  Cutting in the butter gives the scones their rich & flaky, biscuit-like texture.
  • Heavy cream – Cold is best. The cream adds moisture and richness to the scone dough and a couple extra teaspoons are mixed into the lemon glaze as well.
  • Lemon – You’ll use the zest in the scone dough and a little fresh lemon juice in the icing.
  • Ginger – Fresh ginger gives these scones so much flavor. Use a microplane or the small holes on a cheese grater.  Some readers have found it is easier to grate, and less stringy, if you place the peeled ginger in the freezer for 20-30 minutes before grating.  
  • Powdered sugar – This is the base of the lemon glaze or icing.
  • Hemp hearts (optional) – These are pretty sprinkled on top of the finished, glazed scones.
ingredients for fresh ginger & lemon scones
ingredients to make lemon glaze

How to make Fresh Ginger & Lemon Scones

1. Make Scone Dough

In a large bowl, whisk together the flour, sugar, salt and baking powder until fully mixed.

Pour 3/4 cup of cold heavy cream into a liquid measuring cup and stir in the lemon zest. Set aside.

Using your hands or a pastry blender, cut the cold unsalted butter into the flour mixture, breaking up the butter pieces until about the size of peas.

Pour the zest/cream mixture into the flour/butter and stir with a rubber spatula or wooden spoon, until mostly combined.  It’s OK if there the dough is a little dry and crumbly. It will become more cohesive as you fold it before you shape your scones. Make sure you don’t overmix the dough or the scones will become tough.

make scone dough - add butter and cut into flour mixture

2. Form Scones

Turn dough out onto clean & lightly floured work surface and fold a few times, pressing dough and scraps together. Pat into an 8-inch circle, about 1 inch in thickness.  This will make 8 large scones.  For smaller, bite size scones, form half of dough into two smaller circles, also 1 inch in thickness.

Using a bench scraper or sharp knife, cut the circle in half, and then in half again; and finally, cut each quarter of dough in half.  You will have 8 large wedges.  Alternatively, you can cut both the smaller circles into eight pieces the same way for 16 scones. 

Arrange scones on parchment paper-lined baking sheet/sheet pan.

cut scone dough into wedges
arrange cut scone dough on parchment lined baking sheet

3. Chill Scone Dough

Place in the refrigerator to chill for at least a half hour, or up to one day (covered).

4. Bake Scones & Make Icing

Preheat oven to 425 degrees F. 

Bake for 12-16 minutes, until lightly brown on top and golden brown on the bottom.

Meanwhile, whisk together powdered sugar, lemon juice and heavy whipping cream until smooth.

5. Cool & Frost Scones

Remove scones from oven and using a sturdy spatula, remove to wire rack until completely cooled.

With a small spoon, drizzle icing in a zig zag pattern on top of scones, sprinkling hemp hearts on top of icing, if desired.

drizzle icing on top of cool scones in a zig zag pattern
fresh ginger & lemon scones - sprinkle hemp hearts on top of icing

How to Store Extra Lemon Ginger Scones

In an airtight container, they will keep for 2-3 days. But, like biscuits, the texture of the scones will never be as good as the day they’re baked!

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Fresh Ginger & Lemon Scones

Made with fresh ginger and lemon, these beautiful bakery-sized scones are light and buttery inside, crumbly on the outside and finished with a drizzle of lemon icing.
Prep Time15 minutes
Cook Time16 minutes
Chill Time30 minutes
Total Time1 hour 1 minute
Course: Breakfast, brunch, Snack, tea
Keyword: fresh ginger lemon scones
Servings: 8

Ingredients

For Scones

  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 11 tbsp unsalted butter (1 stick plus 3 tablespoons) very cold
  • 3/4 cup heavy cream cold
  • 1 tbsp lemon zest or more (use all zest from 1 lemon)
  • 1 tbsp fresh ginger grated or chopped very fine

For Lemon Icing

  • 2 tsp fresh lemon juice
  • 1/2 cup powdered sugar
  • 2 to 3 tbsp heavy cream

Instructions

  • MAKE SCONE DOUGH: In a large bowl, whisk together the flour, sugar, salt and baking powder until fully mixed. Pour 3/4 cup of cold heavy cream into a liquid measuring cup and stir in the lemon zest and grated fresh ginger. Set aside. Using your hands or a pastry blender, cut the cold unsalted butter into the flour mixture, breaking up the butter pieces until about the size of peas. Pour the zest/cream mixture into the flour/butter and stir with a rubber spatula or wooden spoon, until mostly combined.  It’s OK if there the dough is a little dry and crumbly. It will become more cohesive as you fold it before you shape your scones. Make sure you don’t overmix the dough or the scones will become tough.
  • FORM SCONES: Turn dough out onto clean & lightly floured work surface and fold a few times, pressing dough and scraps together. Pat into an 8-inch circle, about 1 inch in thickness.  This will make 8 large scones.  For smaller, bite size scones, form half of dough into two smaller circles, also 1 inch in thickness. Using a bench scraper or sharp knife, cut the circle in half, and then in half again; and finally, cut each quarter of dough in half.  You will have 8 large wedges.  Alternatively, you can cut both the smaller circles into eight pieces the same way for 16 scones. Arrange scones on parchment paper-lined baking sheet/sheet pan.
  • CHILL SCONE DOUGH: Place in the refrigerator to chill for at least a half hour, or up to one day (covered).
  • BAKE SCONES & MAKE ICING: Preheat oven to 425 degrees F. Bake for 12-16 minutes, until lightly brown on top and golden brown on the bottom. Meanwhile, whisk together powdered sugar, lemon juice and heavy whipping cream until smooth.
  • COOL & FROST SCONES: Remove scones from oven and using a sturdy spatula, remove to wire rack until completely cooled. With a small spoon, drizzle icing in a zig zag pattern on top of scones, sprinkling hemp hearts on top of icing, if desired.

Notes

In an airtight container, they will keep for 2-3 days.  But, like biscuits, the texture of the scones will never be as good as the day they’re baked!
Scones freeze well!  Place unbaked scones on a baking sheet and freeze until firm.  Then store in a tightly sealed ziplock bag in freezer.  Bake as normal on parchment paper-lined baking sheet, but add a few minutes to the baking time.
Recipe based on “Basic Scones” from Mother’s Best: Comfort Food That Takes You Home Again.


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