A delightful twist on classic scones, these are filled with a tangy lemon curd and infused with fresh ginger for a burst of flavor.
Combine the flour, sugar, and baking powder in a mixing bowl.
Use a whisk to evenly distribute the baking powder.
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Chill the butter beforehand for easier handling.
Stir in the buttermilk and ginger until a dough forms.
Do not overmix to keep the scones tender.
Divide the dough into two equal portions and shape each into a 7-inch circle.
Use a floured surface to prevent sticking.
Place one circle on a parchment-lined baking sheet and spread the lemon curd evenly on top.
Leave a small border around the edges to prevent leakage.
Cover with the second circle of dough and seal the edges well.
Pinch the edges firmly to ensure the filling stays inside.
Sprinkle the top with coarse sugar.
This adds a delightful crunch and sweetness.
Bake at 400°F for 20-25 minutes until golden brown.
Rotate the baking sheet halfway through for even baking.
Allow to cool slightly before serving.
Serve warm for the best flavor and texture.
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