Go to Home


Go to Master Index


2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small pieces
3/4 cup plus 2 tablespoons whipping cream
2/3 cup diced crystallized ginger

Preheat oven to 400F and lightly butter baking sheet. 

Blend flour, sugar, baking powder and lemon peel in processor, add butter and cut (pulse) in until mixture resembles coarse meal, transfer mixture to large bowl, make well in center and add 3/4 cup cream. Using fork, stir until just moist, mix in ginger. Transfer to a floured surface and gently knead until smooth, about 8 turns. Divide dough in half, pat each half into a 3/4-inch-thick round, cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream and bake scones until light brown (17-19 minutes). Can be made 1 day ahead, cooled completely and store in airtight container at room temperature, then rewarmed in 350F oven before serving. Makes 12 scones