Ginger-lemon scones
16 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour; all-purpose |
| ¼ | cup | + 1 tbsp sugar; divided |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cream of tartar |
| ½ | teaspoon | Salt |
| ¼ | cup | Crystallized ginger; chopped |
| 2 | teaspoons | Lemon zest; grated |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Canola oil |
| 1 | large | Egg; lightly beaten with |
| . 1 tbsp water | ||
Directions
Preheat the oven to 350øF. Lightly oil a baking sheet or coat it with vegetable oil cooking spray.
Sift together the flour, ¼ cup sugar, baking soda, cream of tartar and salt into a mixing bowl. Stir in the ginger and lemon zest. In a small bowl, combine the buttermilk and oil and add to the dry ingredients, stirring just until blended. (The dough will be slightly sticky.)
Turn the dough out onto a lightly floured work surface and pat to a thickness of ½-inch. Using a floured 4-inch round cutter, cut out the dough. Cut each circle in half to make half-moons. Reroll the remaining dough and cut scraps, handling the dough as little as possible. Transfer to the prepared baking sheet.
Brush the tops with the egg glaze. Sprinkle with the remaining tbsp sugar. Bake for 15 to 20 minutes, or until the tops are golden and firm to the touch. Serve warm. Nutritional Information per serving: 110 calories, 1g fat, 2 g protein, 21g carbohydrates, 0mg cholesterol, 139mg sodium ** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95