Glazed Lemon-Ginger Scones

Glazed Lemon-Ginger Scones. Sweet, citrusy, with a hint of heat from the ginger. Super easy recipe that the whole family will enjoy | rasamalaysia.com

First, I wanted to start by saying that these glazed lemon-ginger scones were really amazing and I had four of them right out of the oven, and the next morning, I ate more!

Ginger has always been my favorite ingredient.

I always have some ginger in my kitchen.

In Asian cooking, especially Chinese, ginger is indispensable and used in many stir-fry’s, stews and soups.

According to the Chinese, ginger promises many medicinal benefits, for example: anti-inflammatory, blood circulation, digestion, and even cancer fighting benefits.

Anyway, the idea of having ginger in scones is very remote to me, until I saw this glazed lemon-ginger scones recipe on the Food & Wine magazine that uses candied ginger.

I was intrigued by the idea and so I made these, with great success.

If you don’t like too much sugar on your scones, you can skip the glazed and they still taste great.

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Glazed Lemon-Ginger Scones Recipe

Glazed Lemon-Ginger Scones. Sweet, citrusy, with a hint of heat from the ginger. Super easy recipe that the whole family will enjoy | rasamalaysia.com

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 8 scones

Author Food and Wine, January 2013

Ingredients

2 1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon zest
1 1/2 cups heavy cream
2 tablespoons fresh lemon juice
1/2 cup finely chopped candied ginger

Glaze:

2 cups confectioner icing powdered sugar
2 tablespoons plus 2 teaspoons lemon juice

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Sieve the flour, sugar, baking powder and salt into a bowl. Add in the lemon zest and whisk all ingredients together.
Use a wooden spatula to combine the heavy cream and lemon juice with the dry ingredients in the bowl. Then fold in the candied ginger.
Lightly floured the working surface, knead the dough until it comes together. Make the dough into a ball. Let it rest uncovered for 2-3 minutes. Dust some flour on top and pat it into a 9-inch round disc, about 1/2 inch thick.
Using a floured knife, cut the dough into 8 wedges and arrange them 1 inch apart on the baking sheet.
Bake the scones for 20-25 minutes, lightly browned on the bottom. Remove from oven and let them rest on the baking sheets for 5 minutes before transferring to the wire rack to cool completely.
To prepare the glaze, whisk the confectioner sugar and lemon juice until it is smooth. Then drizzle the glaze over the scones and let it stand for 15 minutes before serving.

Recipe Notes

Make sure the scones are completely cooled before drizzle the glaze over. To make mini scones, you can divide the dough into two equal portions. Then pat into 1/2 inch thick disc and cut each disc into 8 mini wedges. This will yield 16 mini scones. You should be able to find candied/sweetened dried ginger at regular supermarkets.

12 COMMENTS... read them below or add one

cheryl s.
April 10, 2013 at 11:14 AM
These look great and I’m planning on making them but….where’s the butter????? What is the fat element in this recipe that give scones that great flavor?
- Rasa Malaysia
  April 10, 2013 at 11:17 AM
  No butter in this recipe. The recipe uses heavy cream to combine the flour together.
amber
April 10, 2013 at 11:39 AM
The recipe sounds yummy, but can I leave out the ginger?
- Rasa Malaysia
  April 10, 2013 at 9:44 PM
  Yes, you can.
Jean
April 12, 2013 at 9:37 PM
This is not recipe related. I wish you would add all the photos and recipe on one page.
- Rasa Malaysia
  April 12, 2013 at 10:05 PM
  Many websites have multi-page format, it’s not unusual.
Cheong Bee Eng
April 15, 2013 at 5:46 PM
What is ‘heavy cream”
- Rasa Malaysia
  April 15, 2013 at 9:09 PM
  Some regions can refer it as whipping cream.
Lana M
April 16, 2013 at 4:33 PM
These look delicious. Do you think it will be ok to substitute milk for heavy cream?
Thank you!
- Rasa Malaysia
  April 16, 2013 at 6:52 PM
  You can try using milk, but the result may not be the same. Heavy cream has higher fat content than milk.
- Badra
  April 22, 2013 at 1:30 AM
  For heavy cream substitute = 3/4 milk + 1/3 butter
  http://frugalliving.about.com/od/makeyourowningredients/r/Heavy_Cream_Sub.htm

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