Lemon-Ginger Tea Scones
Before we get started, I want to share some details about this Saturday's San Francisco Bake Sale, which will support World Central Kitchen's efforts in cooking for first responders during the L.A. Wildfires. If you can't attend, you can still contribute through WCK's fund. My heart goes out to friends and readers in L.A. Please stay safe.
Inspired by my favorite lemon-ginger herbal tea, these scones are my favorite type of winter bake. Since moving to California almost 6 years ago, I still marvel at the cardboard boxes of free Meyer lemons, quince, persimmons and pineapple guavas scattered on the sidewalks in my Oakland neighborhood. Backyard fruit trees are blessing (Kishu mandarins) or a burden (loquats?!) You don’t see this type of Bay Area charm covered in the news cycle, do you?
If you can find Meyer lemons, use them here! They add a sweeter tang to the glaze than typical Eureka lemons. Scroll down to see me cut open a 2-pound Ponderosa lemon gifted to me from my boyfriend’s mom. Spoiler: it was very awkward to Microplane!
Lemon-Ginger Tea Scones
Ingredients:
Scones:
2 3/4 cups (330g) all-purpose flour
1/4 cup (53g) light brown sugar, packed
1 tablespoon (14g) freshly grated ginger
1 tablespoon (12g) baking powder
3/4 teaspoon (12g) fine sea salt
8 tablespoons (113g) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (92g) chopped crystalized ginger, plus more for topping
2/3 cup (151g) cold buttermilk
3 large eggs, divided
2 teaspoons (9g) vanilla extract or vanilla bean paste
Lemon Glaze:
1 cup (113g) confectioners' sugar
2 tablespoons (39g) pure maple syrup
1 tablespoon (9g) lemon juice
1 teaspoon (2g) lemon zest
Fine sea salt, to taste
Directions:
Line a large baking sheet with parchment paper and dust with a little flour.
In a large bowl, whisk flour, brown sugar, fresh ginger, baking powder and salt.
Add butter to flour mixture. Using a fork, pastry blender or your hands, work butter into flour until the butter resembles the size of peas. Do not over-mix. Stir in crystalized ginger. Put the bowl in the fridge or freezer while you prep the wet ingredients.
In a bowl or measuring cup, whisk COLD buttermilk, 2 of the eggs and vanilla. Add to dry ingredients. Mix with a fork or wooden spoon until a shaggy dough forms. Do not overmix (sensing a theme here?)
Turn out dough onto baking sheet and divided in half. Form each piece into a 5-6” circle about ¾” thick. Cut each circle into 4 wedges. Separate wedges and space out about 2-3” apart (it’s OK if they touch a little during baking.) Freeze scones for about 30 minutes. If you don’t have freezer space, refrigerate for 1 hour.
While scones are chilling, preheat oven to 425F. Beat remaining egg. Just before baking, brush scones with egg wash. Bake for about 20 minutes until golden brown. Let cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
For the lemon glaze, whisk confectioners’ sugar, maple syrup, lemon juice, lemon zest and salt until smooth. Drizzle over cooled scones. Sprinkle with more chopped crystalized ginger, if desired.
Make Ahead:
Prepare scones through step 5, freezing until solid. Place scones in an airtight container or wrap tightly directly on the sheet tray in a layer of plastic wrap covered with foil. You can bake directly from frozen, brushing with egg wash before baking. Add additional baking time.
Lemon glaze can be made a few days in advance. Cover tightly and refrigerate. Bring to room temperature and give it a good stir before drizzling.
Substitutes:
I have tested these scones with standard all-purpose and 1:1 gluten-free all-purpose flour. I like Bob’s Red Mill 1:1 or King Arthur Measure for Measure.
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No longer keeping this gate: I look at the Chez Panisse prix fixe menu every week for inspiration.
Went to Cake Picnic SF back in November and forgot to tell you about it!
Sending this recipe to my mom! Her college friend who lives in the Bay Area sends a box of Meyer lemons from her tree to my childhood home in New Hampshire every year. That fruit is her most prized possession!