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Molly’s Scones with Lemon and Ginger (and White Chocolate)


  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 8 medium scone wedges 1x

Ingredients

Scale
  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp (2 ounces) cold unsalted butter, cubed
  • 3 Tbsp granulated sugar
  • 2 tsp grated lemon zest (1 lemon)
  • 1/4 cup finely chopped crystallized ginger
  • 1/2 cup half and half (plus some for glazing)
  • 1 large egg
  • 1/3 cup mini white chocolate chips
  • sprinkle of granulated sugar for the topping

Instructions

  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.
  2. In a large bowl whisk together flour, baking powder and salt.
  3. Add the cubed butter to the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
  4. Add the sugar, lemon zest and crystallized ginger and whisk to incorporate.
  5. Pour 1/2 cup half and hal into a small bowl and add the egg, beating with a fork to mix well.
  6. Pour the wet ingredients into the flour mixture, and stir gently with a spatula to just combine.
  7. At this point, add the mini white chocolate chips.
  8. Using your hands lightly squeeze and press the dough into a rough mass.
  9. Turn the dough out onto a wood board or countertop, and knead it until it just comes together (no more than 12 times. Yes, count up to 12, it actually works).
  10. Pat the dough into a rough circle about 1 inch thick.
  11. Cut the circle into 8 wedges.
  12. Place the wedges on the prepared baking sheet and brush gently the top with a thin coat of half anf half to glaze. Sprinkle with sugar and put in the oven.
  13. Bake for 10-14 minutes, or until pale golden.
  14. Serve warm, they are delicious!
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