for breakfast

this is a lemon ginger scone. it looks so innocent and lovely here, baked up all golden and sugar-sparkled, sitting pretty next to a hot cup of coffee. but before getting into the oven, boy was that dough an uncooperative mess. it was wet and sticky and managed to gum up my pretty little fingers even after an exuberant dusting of flour everywhere.

but, as with all things in life: looks will get you in the door. or, all flaws can be redeemed. you pick your favorite. anyway, the end product tasted pretty darn great, and look —

aww, so pretty.

so, they’ve made it here. i may save this recipe for a part two, though, in which i will up the lemon zest about 200% and figure out a way to get the dough to behave. a large ice cream scoop may be involved.

Lemon Ginger Scones
adapted from this recipe, by Tyler Florence
Makes 8 scones

2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
3 Tbsp. sugar
½ tsp. dried ginger
5 Tbsp. unsalted butter, cold, cut in chunks
zest of 1 lemon
2 ounces chopped crystallized or candied ginger (about twelve ¾-inch pieces)
1 cup half-and-half
1 egg yolk, beaten with 1 teaspoon of water to make an egg wash
Raw sugar, for sprinkling

  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients: the flour, baking powder, salt, sugar, and dried ginger. Using 2 knives or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Add the lemon zest and candied ginger pieces. (Coat the candied ginger pieces with some of the flour mixture to keep them from sticking together.)
  3. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
  4. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 ¼ inches. Cut the rectangle in half, then cut the pieces in half again, giving you 4 (3-inch) squares. Cut the squares in half on a diagonal to give you 8 triangles.
  5. Place the scones on an ungreased cookie sheet and brush the tops with the egg wash. Sprinkle generously with raw sugar. Bake for 15 to 20 minutes until golden brown.

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