My camera is still at my friends’ house. There are wonderful photos on it. But, I’ve also missed taking photos. Other friends were over this weekend with their darling little girl and I wanted so badly to take pictures of her, being ridiculously cute and all. Alas.
To make up for the lack of good photos, I present to you a recipe for the best damned lemon scones that you will ever wrap your lips around. Yeah, okay, so lemon is my favourite flavour in the world. Maybe I’m biased. But these are the perfect combination of tart and sweet and floral. They also keep really well for a few days.
The recipe is derived from the amazing Joanne Chang’s book, like so many other things I write about. Before I went on my social media hiatus, I was talking over Twitter with a friend of a friend who works at Flour and he thought my take on the scones sounds really tasty. I have to agree. The secret ingredient? Candied lemon peel. By blanching the lemon rind, you take the bitterness out, but it leaves a really awesome, mild floral flavour to the lemon.
Double Lemon-Ginger Scones
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground ginger
1/2 cup (70g) sugar
1 tbsp fine lemon zest (from 1 lemon)
3/4 cup + 2 tbsp (or 1 cup – 2 tbsp if that makes more sense) cold unsalted butter
1 cup half and half cream
2 tbsp grated fresh ginger
2 tbsp finely chopped candied lemon peel, which equals that of 1 lemon
Preheat oven to 350 degrees F.
Put the first seven ingredients into the bowl of a stand mixer.
Cut butter into 10 pieces, add to flour mixture and, using the paddle attachment, mix together until the mixture is the consistency of thick cornmeal.
In a small bowl, whisk together the cream, egg and ginger. Pour this mixture into the bowl of the stand mixer while it’s running on a low speed. Mix for 20-30 seconds or until the dough comes together.
Pour the dough out onto a well floured surface (the dough is very sticky), sprinkle with flour pat out until it’s about 1/2 inch thick. Fold the dough over and pat out again. Repeat once more. (This will give you flaky layers)
Cut out using a 2-3 inch cookie cutter and place on a cookie sheet lined with parchment paper. Roll the scraps out and repeat until you’ve used all the dough.
Bake for 25-30 minutes at 350F, until golden brown on top.
Let the cool on a baking rack, placed over top of a Silipat or baking sheet.
Once cool, glaze the scones with lemon glaze.
1/2-3/4 cup powdered sugar (More sugar for a thicker consistency)
The juice of 2 lemons
While the scones are cooling, whisk the lemon juice into the powdered sugar until combined. Once cool, brush or drizzle the glaze over top.
Store in an airtight container for up to 3 days.