Tested and Perfected by Food and Wine
Glazed Lemon-Ginger Scones
© Con Poulos

Glazed Lemon-Ginger Scones

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 8 scones
  • MAKE-AHEAD
  • STAFF-FAVORITE

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.

  1. 2 1/4 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1 tablespoon baking powder
  4. 2 teaspoons finely grated lemon zest
  5. 1/2 teaspoon salt
  6. 1 1/2 cups heavy cream
  7. 1/4 cup plus 2 teaspoons fresh lemon juice
  8. 1/4 cup finely chopped candied ginger
  9. 2 cups confectioners’ sugar
  1. Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
  2. On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
  3. In a medium bowl, whisk the confectioners’ sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.