Lemon Ginger Scones

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 ¼ cup or 281g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Lemon zest

  2 tsp or 4g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Lemon juice

  Raw

  2 tbsp or 30g

• Crystallized Candied Ginger

  Trader Joe's

  43g

Directions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Sieve the flour, sugar, baking powder and salt into a bowl. Add in the lemon zest and whisk all ingredients together. Use a wooden spatula to combine the heavy cream and lemon juice with the dry ingredients in the bowl. Then fold in the candied ginger. Lightly floured the working surface, knead the dough until it comes together. Make the dough into a ball. Let it rest uncovered for 2-3 minutes. Dust some flour on top and pat it into a 9-inch round disc, about 1/2 inch thick. Using a floured knife, cut the dough into 8 wedges and arrange them 1 inch apart on the baking sheet. Bake the scones for 20-25 minutes, lightly browned on the bottom. Remove from oven and let them rest on the baking sheets for 5 minutes before transferring to the wire rack to cool completely.

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