Meyer Lemon Ginger Scones - Lemon Week 2011

Friday, February 25, 2011

Meyer Lemon Ginger Scones - Lemon Week 2011
Meyer Lemon Ginger Scones

Happy Friday! It's the last day of Lemon Week 2011 for justJenn and me. And my friend Mary is going crazy with her lemon week...she's on Day 6! We are all shouting, "Make something lemon this weekend!"

Meyer Lemon Ginger Scones collage 1
I love the scone. So easy to make and such a great morning treat. I've made La Brea Bakery Ginger Scones and Flour Bakery's Lemon Ginger scone, so this time I wanted to try Martha's recipe. It is a variation of her currant scone recipe found in the Martha Stewart Baking Handbook cookbook. I made half the recipe and upped the sugar and zest. I wasn't serving the scones with any butter or jam, so I upped the sugar a bit. And I upped the lemon zest because it is lemon week! I like to make square scones because they are super easy and made 16 small scones with half the recipe (the full recipe says it makes 16 scones...oh dear, those scones must be huge!)

Meyer Lemon Ginger Scones Collage 2
This recipe asks you to freeze the uncooked, cut scones for at least 2 hours or overnight. Perfect if you want to pop them into the oven in the morning. However, I started in the morning and these only had 45 minutes in the freezer, but they still turned out very yummy.

How do all three scone recipes compare? I like all of them! The La Brea Bakery recipe has more ginger and less lemon. That is my go-to recipe for any ginger lover. And the Flour bakery Lemon Ginger scone? That lemon glaze is sooo good. That one is good for someone who likes lemon more than ginger. So this one? Perfect for that person in the middle who likes a hint of lemon and ginger. Both are more subtle in this scone, and yet very pleasing. I hope you get a chance to make all three...and invite me over for tea!

Meyer Lemon Ginger Scones - Lemon Week 2011
Lemon Week 2011:
Meyer Lemon Ginger Muffin, Whole Meyer Lemon Bars, Meyer Lemon Pound Cake Bundt, Avgolemono Soup

Meyer Lemon Ginger Scones
Adapted from the Currant Scones recipe, Lemon-Ginger Scone variation (page 42) in Martha Stewart's Baking Handbook
I got 16 mini scones from this recipe (which is half the original recipe)

2 1/4 cups all-purpose flour
1/4 cup sugar (I increased the sugar from the original recipe)
1 T baking powder
1/2 t salt
1 stick butter, cold, cut into small pieces
Zest of 1 lemon (I used Meyer lemon)
2 ounces crystallized ginger, cut into small pieces
1 cup heavy cream, cold
1/4 cup freshly squeezed lemon juice
1 egg yolk + 2 T of cream
Sanding sugar or Raw sugar

1. Whisk together in a large bowl: flour, sugar, powder, salt.
2. Cut in the cold butter with a pastry blender or your finger (my choice) until the mixture has pea size butter bits.
3. Combine lemon zest and crystallized ginger in the flour mixture.
4. Pour cream and lemon over the flour mixture. Gently combine with your hands or spatula. Don't overmix.
5. Turn out onto a floured surface and pat into a square, rectangle or circle about 1 inch thick (depending on the size you want to make) and cut to size.
6. Place on parchment paper covered baking sheets. Cover with plastic wrap and freeze until firm. (Martha says at least 2 hours or overnight. I only had 45 minutes to chill and they still turned out).
7. Preheat oven to 375 degrees.
8. Beat together the egg yolk and 2 T cream. Brush on the scones and sprinkle with sanding sugar or raw sugar.
9. Bake until golden brown, 30 to 35 minutes.
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Audrey said... [Reply to comment]

Is that much flakiness even legal? :)

Jocie's Mom said... [Reply to comment]

I ♥ Lemon Week!

Lindsey @ Lindselicious said... [Reply to comment]

Mmm I love the combo of Lemon and Ginger! I can't decide which recipe of yours to make to use up my bag of lemons too! said... [Reply to comment]

Just perfect, and I bet they are super refreshing with that lemon zest. Love your blog by the way :-) Very, very nice.....

Eliana said... [Reply to comment]

Hmmm - these look deliciously perfect :) I love lemon week :)

Mary said... [Reply to comment]

I love that you made all the different varieties. Viva La Lemon! Hugs to all lemons everywhere! Respect the lemons! Love the lemons! OK, I need to crawl back into my dorky spot now and go have a Coke with lemon slices to calm down.

Unknown said... [Reply to comment]

I love Lemon, pass all 3.

Unknown said... [Reply to comment]

Thanks for the comparison notes - I think the Flour version sounds like it is right up my alley so I'll make that one first!

Ocean Breezes and Country Sneezes said... [Reply to comment]

What a nice treat with a cup of tea!

Viv said... [Reply to comment]

wow you've made 3 different variations of scones lately?! haha
i think the lemon and ginger combo is great! def something id be grabbing for an afternoon tea!

Leslie said... [Reply to comment]

I'm with Tracey, I think I'll try the Flour version first, though these do look delicious!

Chris and Amy said... [Reply to comment]

oooohhhh...we just picked up a few Meyer lemons (rare to find where we live). Thanks for the wealth of ideas!!!

Brenda Fuentes said... [Reply to comment]

Ugh - so frustrated. I have made the La Brea recipe many times before and love it but wanted to try this one. La Brea always is a little dry for me so I have to add more cream. I made these according to your recipe and ended up with a gloppy mess. Have you ever weighed your 2 1/4 c flour before? I must be measuring differently.

The Food Librarian said... [Reply to comment]

@Brenda Fuentes Brenda Fuentes, Sorry these didn't work out. Please note that I got the recipe from Martha Stewart's book. Martha's book doesn't say what she uses for weight, but I usually use 140 grams for one cup of all-purpose flour. You may wish to write to Martha Stewart's website to see how much her "cup" usually weighs. Thanks! - mary

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