For this recipe we use our basic buttermilk scones and just add to it.
You will need:
For the scones:
3 cups of flour
1/3 heaping cup of sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter (1 and 1/2 sticks)
1 cup buttermilk
1/2 cup candied ginger, chopped
Zest of one large lemon
*optional 1 Tablespoon heavy cream for brushing
For the glaze: 1 ½ cups powdered sugar
1-2 tablespoons freshly, squeezed lemon juice
Preheat oven 400F. Makes about 16.
If you are feeling a bit lazy (like me) you can use your kitchen aid instead of a pastry blender or butter knives.
In your bowl, combine flour, sugar, salt, baking powder, baking soda.
Chop your butter into cubes and throw into the bowl. Turn kitchen aid to stir and mix until the butter is about the size of peas. Next add your candied ginger and lemon zest.
Add the buttermilk and mix until combined. Dump onto a lightly floured surface and divide into two balls. Pat each ball into 1 inch thick rounds. You can shape them however you like. I prefer using my mini biscuit cutters for 2" and 3" scones. But the most common way is to cut each round into 8 wedges. After cutting and shaping, place on a greased baking sheet.
Brush the tops with cream and bake for about 15-20 minutes or until lightly browned. It is easy for scones to overcook without realizing it, so make sure to keep an eye on them the last couple minutes.
For the lemon glaze:
Combine powdered sugar and 1-2 Tablespoons of freshly squeezed lemon juice. (Add more or less juice depending on what consistency you want the glaze. I like mine to be a little on the thick side.)
Drizzle over scones and enjoy!