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Biscuits, Glazes, Scones

Ginger Scones with Citrusy Glaze Recipe

GingerSconeswithCitrusyGlaze

Yield: 8 Servings

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GingerSconeswithCitrusyGlaze

Ingredients

Scones

  • 1/2 C. sour cream
  • Juice of half a lemon
  • Zest of 1/2 a lemon
  • 1 large egg (plus another egg, beaten, for brushing scones)
  • 2 C. all-purpose flour
  • 1/2 C. whole wheat flour
  • 1/4 C. light brown sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • Pinch kosher salt
  • 1/2 C. frozen unsalted butter, coarsely grated
  • 1⁄3 C. Spice Islands® Crystallized Ginger
  • Turbinado sugar, for topping

Glaze

  • 1 C. powdered sugar
  • Zest of half a lemon
  • 2-3 Tbsp. orange juice

Directions

  1. Preheat oven to 400˚F. Prepare a baking sheet with parchment paper. In a small bowl, whisk together sour cream, lemon juice, zest and egg.
  2. In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. Using a silicone spatula, fold in grated butter and sour cream mixture; stir until it’s almost fully combined. Toss in crystallized ginger and milk and stir just until everything is fully moistened—use your hands to help you bring it all together.
  3. Lightly flour your countertop. Turn dough out onto worksurface and use your hands to form into an 8” circle about 1” high. Cut dough into 8 equal triangles and place on prepared baking sheet. Brush the scones with beaten egg and sprinkle with sugar. If you have the time, chill sheet pan about 20 minutes before baking—this will help the scones keep their shape.
  4. Bake about 18 minutes, until golden brown and puffy. Cool scones on a wire rack.
  5. In a small bowl, add powdered sugar and lemon zest. Slowly whisk in orange juice, 1 Tbsp. at a time, until a thick but pourable consistency is reached. When scones have cooled, use a spoon to drizzle each with glaze and serve.

Ginger Scones with Citrusy Glaze Recipe

GingerSconeswithCitrusyGlaze

Yield: 8 Servings

Ingredients

Scones

  • 1/2 C. sour cream
  • Juice of half a lemon
  • Zest of 1/2 a lemon
  • 1 large egg (plus another egg, beaten, for brushing scones)
  • 2 C. all-purpose flour
  • 1/2 C. whole wheat flour
  • 1/4 C. light brown sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • Pinch kosher salt
  • 1/2 C. frozen unsalted butter, coarsely grated
  • 1⁄3 C. Spice Islands® Crystallized Ginger
  • Turbinado sugar, for topping

Glaze

  • 1 C. powdered sugar
  • Zest of half a lemon
  • 2-3 Tbsp. orange juice

Directions

  1. Preheat oven to 400˚F. Prepare a baking sheet with parchment paper. In a small bowl, whisk together sour cream, lemon juice, zest and egg.
  2. In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. Using a silicone spatula, fold in grated butter and sour cream mixture; stir until it’s almost fully combined. Toss in crystallized ginger and milk and stir just until everything is fully moistened—use your hands to help you bring it all together.
  3. Lightly flour your countertop. Turn dough out onto worksurface and use your hands to form into an 8” circle about 1” high. Cut dough into 8 equal triangles and place on prepared baking sheet. Brush the scones with beaten egg and sprinkle with sugar. If you have the time, chill sheet pan about 20 minutes before baking—this will help the scones keep their shape.
  4. Bake about 18 minutes, until golden brown and puffy. Cool scones on a wire rack.
  5. In a small bowl, add powdered sugar and lemon zest. Slowly whisk in orange juice, 1 Tbsp. at a time, until a thick but pourable consistency is reached. When scones have cooled, use a spoon to drizzle each with glaze and serve.

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