Everybody’s writing about sweets and chocolates lately. Wonder why? Hmm, for me, while I do like making chocolates, I was thinking lemon instead.
Meyer lemons, more specifically, because this is the season for citrus, and Meyer lemon is the king of lemons for its beautiful color and slightly sweeter juice. I decided to try a recipe I found in the “Dishing Up Oregon” cookbook I got from my sister. This particular recipe was from the Sakura Ridge Farm and Lodge and its chef Deanna Joyer. Since it’s a lodge, breakfast is pretty big there so this scones recipe probably comes in handy.
I doctored the recipe by swapping out the blueberries with candied ginger, because I love both lemon and ginger together. Joyer’s recipe keeps it pretty simple and while it was easy to make, the dough is pretty sticky (which is why I think she suggests you put it in the freezer for a bit, I say it can say longer than what’s noted in the recipe).
Can you believe this is my first time making any kind of scone? The result turned out nice, although I wonder if maybe I should have baked my batch a few minutes longer to give it a more crispy edge (it was mostly bread-like). But the Meyer lemon flavor really came through, probably because I added a lemon glaze drizzled on top for that extra kick.
Here’s a video I made showing my first attempt at making scones. I was inspired by some food videos I saw recently where they didn’t do any talking, so this is my first try at that approach. Let me know if you like these videos or if you like my old demos where I talked (a lot). LOL.
Meyer Lemon Candied Ginger Scones
Adapted from “Dishing Up Oregon” cookbook
Makes eight scones
2 cups all-purpose flour
1/4 cup sugar
1 T plus 1/2 teaspoon baking powder
1-1/2 t lemon zest
7 T unsalted butter, chilled and cut into 1/4-inch cubes
1/2 t salt
1/2 cup low-fat buttermilk
1/4 cup Meyer lemon juice (from two to three lemons)
1/4 cup candied ginger, chopped into small bits
For the optional glaze:
1 cup powdered sugar
3 T Meyer lemon juice
Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, lemon zest and salt together in a medium bowl. Add the butter cubes to the bowl and place the bowl in the freezer for 5 minutes to allow the ingredients to chill. Remove the bowl from the freezer and using your fingers or a pastry blender, work the butter into the flour mixture until the butter is reduced to the size of peas.
Pour the buttermilk and lemon juice into the bowl and bring the dough together with a rubber spatula. Once the dough starts to come together, knead it with your hands until the dough forms a ball in the bowl.
Turn the dough out onto a lightly floured surface and gently knead in the candied ginger. Shape the dough into a circle 7 inches in diameter and cut it into eight wedges. Arrange the wedges on the prepard baking sheet, spacing them a few inches apart.
Loosely cover the scones with plastic wrap and chill in the freezer for 10 minutes. Remove the scones from the freezer and bake until the tops are golden brown, about 20 minutes.
For the glaze, whisk the lemon juice into the powdered or confectioner’s sugar until smooth. Drizzle over scones. Serve warm.
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