Directions:
- Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
- On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
- In a medium bowl, whisk the confectioners' sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.22 Kcal (2069 kJ) | ||
| Calories from fat | 78.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 30.83mg | 10% | |
| Sodium | 157.01mg | 7% | |
| Potassium | 253.19mg | 5% | |
| Total Carbs | 101.6g | 34% | |
| Sugars | 68.14g | 273% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 101.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 349.12 Kcal (1462 kJ) | ||
| Calories from fat | 55.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 13% | |
|---|---|---|---|
| Cholesterol | 21.78mg | 10% | |
| Sodium | 110.92mg | 7% | |
| Potassium | 178.86mg | 5% | |
| Total Carbs | 71.77g | 34% | |
| Sugars | 48.14g | 273% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 2.8g | 8% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 71.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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