Marlene serves these scones in a berry shortcake in SCRUMPTIOUS! I still need to take a picture of them, but it’s difficult to do when they disappear so quickly…
This recipe makes 12 small scones.
Preheat oven to 425 dgrees.
Baking time: 15 minutes
2 cups Flour
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt (scant)
1 stick unsalted butter, cut into small pieces
½ cup milk
1/3 cup crystallized ginger
1 lemons-worth of lemon zest, chopped
In a food processor, combine flour, baking powder, sugar, lemon zest and salt. Pulse. Add butter and pulse until it is the consistency of coarse meal. Pour into a medium bowl.
Lightly whisk egg and pour half of it into a liquid measuring cup, reserving the other half egg for your eggwash. Fill the measuring cup to the ½ cup mark with milk.
Stir egg and milk mixture into flour and butter mixture until mostly incorporated. Add crystallized ginger and gently knead the ginger into the dough.
On a lightly floured work surface, pat the dough into 2 circles, about ½ inch high. Cut each circle into 6 pie-shaped wedges. Place scones on a cookie sheet. Mix about 2 tablespoons milk into the remaining half of your egg and brush it over the top of each scone (aka: eggwashing!) Sprinkle each scone with sugar. Bake for 15 minutes at 425 or until lightly colored. Be sure to rotate the pan from front to back halfway through cooking time to ensure even baking. 🙂
These scones are delicious with whipped cream and berries – yum!