Lemon Filled Ginger Scones |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A hint of fresh gingerroot , the lemon curd and topped off with coarse sugar, these delicate buttermilk scones are a bit out of the ordinary Ingredients:
2 cup flour |
1/4 cup sugar |
3 tbl baking powder |
1/2 c firm butter |
2/3 c buttermilk |
1 tbl fresh grated gingerroot |
1/3 cup of lemon curd from a 10 ounce jar |
coarse (sanding) sugar or granulated sugar if you don't have that |
Directions:
1. 400 oven
2. LIne Cookie sheet with foil and lightly grease (or use silicone liners)
3. MIx flour,1/4 C sugar and the baking powder in a large bowl
4. But in butter with pastry blender or criss-crossing two knives, until mixture looks like fine crumbs.
5. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
6. Divide dough in half
7. Place half of dough on sheet; pat or roll to about a 7 circle
8. Spread lemon curd to within a 1/2 inch of edge
9. Roll remaining half into a 7 circle; gently place over lemon curd.
10. Gently pinch edges to seal
11. Sprinkle with coarse sugar
12. Cut surface into 8 wedges, making cuts 1/4' deep, Do NOT cut into the lemon curd
13. Bake 20 to 25 minutes or until light golden brown
14. Cool on sheet 5 minutes
15. Remove to platter or dish; cut into wedges
16. Serve warm
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