My girlfriend gave me this scone recipe many years ago. My family loves these scones. We like to serve them with jam and homemade whipped cream. You can easily freeze them by wrapping them individually and they can be an on the go breakfast treat. Enjoy!
3 cups all purpose flour
1/3 cup sugar
2 -1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1-1/2 stick cold unsalted butter
1 cup buttermilk
1 T lemon zest
2 T crystallized ginger
In medium bowl mix first 5 ingredients. Cut butter into very small pieces and then add to flour mixture. Use a pastry knife to blend in butter. It is okay if there is large pieces of butter not thoroughly mixed. It will add to the flakiness of the scone. Add buttermilk and mix until moistened. Now add the zest, ginger and mix.
Place dough onto a floured surface and knead about 12 times to form a ball. Do not over mix. Just mix until you can form a loose ball. Cut the ball in half. Make two disks about 6-7 inches wide and 1/2 inch thick. Remember it is okay to have small chunks of butter in dough.
Melt 1/2 a stick of butter and set aside. Measure 1/4 cup of sugar to sprinkle on top of scones.
Place the disks on a cookie sheet lined with parchment paper or foil. Cut the disks into 6 pieces each. Brush each disk with melted butter and then sprinkle scones with sugar. Now carefully pull scones apart on cookie sheet so they have space in between each scone.
*Bake at 425 degrees for 10-15 minutes until scones are brown on top and bottom.
Serve with jam and whipped cream.
*My oven was not working properly when I made these today. I baked them an extra 10 minutes to make sure they were brown on the top and bottom. When the timer goes off check the bottom. If they are not a nice golden brown on the top and bottom then leave them in longer.
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