These Zesty Lemon Ginger Scones are a delightful twist on the classic scone recipe, featuring a vibrant lemon flavor and the sweet-spicy kick of crystallized ginger.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Ensure the dry ingredients are well mixed for an even distribution of leavening agents.
Cut the cold butter into small pieces and blend it into the flour mixture using a pastry blender until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
Stir in the chopped crystallized ginger and lemon zest.
Chop the ginger finely for even distribution.
Pour in the buttermilk and gently mix until the dough just comes together. Avoid overmixing.
Overmixing can make the scones tough, so mix just until combined.
Transfer the dough to a floured surface, knead gently a few times, and shape into a 7-inch round, about 1.5 inches thick.
Use a light touch when shaping the dough to keep it tender.
Cut the round into 8 wedges and place them on the prepared baking sheet.
Space the scones apart to allow for even baking.
Brush the tops with the egg wash made from the beaten egg and milk.
The egg wash gives the scones a beautiful golden color.
Bake in the preheated oven for 20-25 minutes until golden brown. Cool on a wire rack.
Check for doneness by inserting a toothpick into the center; it should come out clean.
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