2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, cold and cut into cubes
3 tablespoons granulated sugar
1/4 cup diced crystallized ginger
2 teaspoons Meyer lemon zest (or regular lemon)
1/2 cup half-and-half
Cream (to brush the tops of scones with before baking)
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the diced crystallized ginger, sugar and lemon zest. In a small bowl, mix the egg and half-and-half. Add the half-and-half/egg mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Turn the dough out onto a clean surface and knead dough gently four or five times. As soon as the dough holds together, pat the dough into a round about 1 inch thick. Cut the dough into 8 wedges. Place the scones on the baking sheet. Brush the tops of the scones with a little cream.
Bake for 10-14 minutes or until golden brown. Transfer to a wire rack to cool. When scones have cooled, drizzle with lemon glaze. (I like to drizzle my scones while they are still warm. The glaze doesn't set up as nicely, but I love how it melts into the scones.)
Meyer Lemon Glaze
1 cup powdered sugar, sifted
2 tablespoons Meyer lemon juice
Combine the lemon juice and powdered sugar in a small bowl. Mix until smooth. Drizzle over scones.
*I used Meyer lemons (it's what I had), but the original recipe calls for regular lemons.
*If you're afraid you might not like the crystallized ginger (don't be), but if you're not a ginger fan, leave it out.
Recipe barely adapted from A Homemade Life by Molly Wizenberg
The recipe for the first batch of scones (Noah's favorite) was given to me by my cute neighbor and friend and can be found here.