Heavy, hard to eat without a big glass of milk or hot coffee. Needing copious amounts of jam and/or butter to eat (okay, that part isn't so bad...)
Come to find out after I made these babies, they're more like the refined big sister. The one that went on to become a gifted host and only served these light, tender baked goodies when she entertained.
To people she really liked.
I made these with sweet-tart Meyer lemons, a hint of ginger and glazed them with more of the Meyer Lemon juice. They didn't hang around long in my house.
Once again, I am making big divots in that great big baking block that my family insists I can't climb. BOO-YA!!!
It just goes to show you that anyone can make these delectable baked goods and no one will ever doubt that you can bake after they eat one!
Recipe adapted from: Secret-Ingredient
2 3/4 cups all-purpose flour
2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 cup finely chopped crystallized ginger
- 2 tablespoons finely grated Meyer lemon zest (from about 1 1/2 lemons)
- 3/4 cup plus 2 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 1/2" pieces
- 1/2 cup cold buttermilk ( I used 1 cup of milk with 1 tbsp of cider vinegar)
- 1/2 cup half n half
- 1 cold egg
- 2 tablespoons finely grated fresh or frozen ginger
- 1 cup confectioners sugar
- 2 to 3 tablespoons fresh Meyer lemon juice (from the zested 1 to 1 1/2 lemons)
- Position rack in the center of the oven and preheat the oven to 350°F.
- Using either a stand or hand mixer, mix together the flour, baking powder, baking soda, salt, granulated sugar, ground ginger, crystallized ginger, and lemon zest on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and pieces are still visible.
- In a small bowl, whisk together the buttermilk, half and half, egg, and grated ginger until thoroughly mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. There will be a little loose flour mixture at the bottom of the bowl.
- Gather and lift the dough in your hands and turn it over in the bowl, so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until most of the loose flour is mixed in.
- Dump the dough onto a lightly floured work surface and gently roll it about 1 inch thick in a circle. Cut across and then across again, continuing until you have it cut like a pizza in 8 to 12 pieces.
- Place each triangle on a silicone or parchment lined baking sheet, spacing them 2 inches apart.
- Bake for 28 to 30 minutes, or until the scones are a light golden brown on top. Transfer to a wire rack and let cool for 10 to 15 minutes.
- To make the Meyer lemon glaze, whisk together the confectioner’s sugar and enough of the lemon juice to make a smooth, thick, pourable glaze.
- When the scones have cooled for 10 to 15 minutes, drizzle the tops evenly with the lemon glaze and serve.