Introduction: Lemon Ginger Cream Scones

By Scone and Kettle
About: I am a pastry chef at heart, though not by skill or profession just yet. Each recipe I prepare is a lesson for me. The kitchen is my stage and my den. It is where I emerge and where I'm at home. I aspire to on…

Good morning all! 

Here is a perfect scone recipe for a fall morning. Put the kettle on for tea and enjoy these with lots of fresh whipped cream on top. 

Ingredients

3/4 cup and 1 Tbsp cold heavy cream
1 large egg

2 cups all-purpose flour 
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt 

6 Tbsp cold unsalted butter

1/3 cup crystallized ginger, diced small 
1 tsp grated lemon zest

Sanding sugar, if desired

Preheat oven to 400 F. 

1. Whisk together the first group. 
2. In a separate bowl, sift together the second group. 
3. Cut the butter into the flour mixture with a pastry blender or pull apart into pea-size pieces with your fingers. 
4. Stir the ginger and lemon zest into the flour mixture. 
5. With a fork, mix the cream into the flour until just incorporated. The dough will still be crumbly. 
6. Turn dough onto floured work surface and knead once or twice. Pat into a 6 inch circle and cut into 6 wedges. Place on baking sheet sprayed with PAM or lined with parchment paper. 
7. Brush just the tops with cream and sprinkle with sanding sugar. 

Bake until golden about 15-18 minutes. 

Eat warm with lots of delicious fresh whipped cream.