Lemony Lemon Ginger Scones

Baking for a Cause: The Trilogy…

If it hadn’t been decided earlier (which I am sure it had) Lula’s Kitchen will never be a breakfast joint.  A) I’m not a huge fan of eating breakfast and B) I don’t like making breakfast.  And these past few weeks of baking for my big day of Rebuilding Together has confirmed, I don’t think I’m a fan of scones.  I’ve tried several recipes, some of which aren’t even worth a mention I was so disappointed.

Then I had the girls over for snacks and mimosas on Sunday and Megan summed it up best.  Scones are crispy pucks of dough.  I think that’s why I want such big flavors.  Because otherwise I’m eating the grown-up equivalent of kindergarten paste.  Boring and bad.  I’ll pass, thank you very much.

I did come up with a variation of Lemon Ginger Scone that is worth a word or two.  The girls seemed to approve, so I’ll share this little ditty.  I started with King Arthur’s Guaranteed Scone recipe.  It calls for 1-2 cups of add-ins so I added 1 cup of my candied lemon peel, which I diced nice and tiny.  I also added 1 cup of tiny candied ginger pieces.  I told you, I’m after BIG flavors.

I liked them best right out of the oven.  The instructions called for placing the scones in the freezer for 30 minutes before baking for a better rise.  I did half that way and half the batch right into the oven.  I had NO difference what so ever.  It may be that I started with frozen butter that I grated with my cheese grater instead of their cold butter cut in with a kitchenaid (which I don’t have).

With this recipe, I finally got moderately even shaped scones.  I patted my dough into a circle and cut pie wedges.  I also made my scones slightly smaller than all the recipes called for.  Most are just too big.

So, if you are looking for a good scone recipe, I’d say give this one a shot.  I don’t think you’ll be disappointed.  Especially if you like a bite that bites back!

Published by Lula Harp

I'm a mad scientist trying to find my tools.

12 thoughts on “Lemony Lemon Ginger Scones

  1. Don’t give up on scones yet… it is a multi purpose term, the Brits and the Americans can’t even agree on the pronounciation, let alone the hundreds of recipes. They started as just a mouthful of quickbread… and have multiplied since. Being a quick bread there is little dainty about them. Don’t try to force dainty on quick breads… they are more suited for your crew of workers… who will have hearty appetites when you pull out the goodies. Look at the calorie count on the recipe… these are mini meals, meant to keep the crew going. Taste tests and flavor comparisons are a distraction from the work in progress. But I agree, breakfast fare… nope.

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