Wednesday, April 30, 2014

Lemon Ginger Scones

I have a weakness for scones, and so far I haven't devoured one that I didn't like. A crumbly, soft, buttery sweet-en biscuit-like cake.  I have tested many different variations that I will be posting.  Below is the most recent and just plain delicious.
For the scones:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
3 Tablespoons cold unsalted butter, cut into 1/4" pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon vanilla extract

Heat the oven to 400'.    Line a baking sheet with parchment paper.
Sift the flour, sugar, baking powder, and salt into a mixing bowl.  Add lemon zest and combine the mixture with your hands.  Using your fingers, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
Make a well in the center of the dry ingredients.  Pour in the cream, egg yolk, and the vanilla extract and use a fork to blend the liquids within the well.  Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
Scrap the dough onto a floured surface, using floured hands, kneed it gently four times to form a ball.  Flatten the ball into a disk about 3/4" thick, transfer it to the parchment lined baking sheet. Cut it as you would a pie into 8 wedges.  Brush the tops with cream, lightly.
Bake the scones in the center of the oven until golden brown, about 16 minutes.  Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.

For the lemon glaze:
1 cup confectioners' sugar
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 Tablespoon melted butter
2 Tablespoon heavy cream
1 Tablespoon ground ginger, or to taste

While the scones are cooling, make the glaze.  In a small mixing bowl, combine all the ingredient, whisk them until the mixture is smooth.  Thinning the glaze with water, (or cream), if necessary  stirring in no more than a 1/2 teaspoon at a time.  When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.  Makes 8 scones.