I love these scones. They came out of a long-ago issue of Food & Wine, and I just adore them all around. They are bright tasting, surprisingly light for a scone, and have some “zip” from candied ginger.
I call these scones, but they are a little different than the scones you see at coffeeshops. One bowl, no butter- these are probably more suited to being called a “scruffin” or something along those lines. They tend to be moister than a regular scone, which is just fine with me, since my biggest beefs with scones are that 1. they cause 23435 crumbs to fall everywhere and 2. I feel like I need to drink a half gallon of milk with them.
These are great for anyone- if you have working arms, you can totally make these scones. They don’t require any special equipment, the ingredient list is borderline bare-bones, and they can be mixed up, start to finish, in probably ten minutes tops.
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoons finely grated lemon zest
- ½ teaspoon salt
- 1½ cups heavy cream
- ¼ cup plus 2 teaspoons fresh lemon juice
- ¼ cup finely chopped candied ginger (see link above if you can't find in your grocery store)
- 2 cups confectioners’ sugar
- Preheat an oven to 350F.
- In a large mixing bowl, mix the flour, sugar, baking powder, zest, candied ginger and salt.
- Squeeze 2 T lemon juice into the cream, then stir into the dry ingredients until just combined.
- Flour a surface and knead the dough a few times until it comes together.
- Pat out the dough into an approximate 9" circle (about ½" thick). Cut into 8 wedges.
- Line a baking sheet with parchment paper. Place each triangle approximately 1" apart.
- Bake in preheated oven for 20-25, until pale golden on top. Leave on the sheet for 5 minutes after removing from oven, then remove to a rack to cool completely.
- Mix the powdered sugar with the remaining lemon juice until smooth. Drizzle over the top of the cooled scones. Serve.