Best Lemon Filled Fresh Ginger Scones Recipes
LEMON-FILLED FRESH GINGER SCONES
Lemon curd nestles between layers of ginger-spiked scones for a pungent treat, especially when warm from the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet.
- Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
- Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
- Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg
LEMON-FILLED FRESH GINGER SCONES
Lemon curd nestles between layers of ginger-spiked scones for a pungent treat, especially when warm from the oven!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet.
- Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
- Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
- Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.
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