Lemon Filled Ginger Scones
Indulge in the perfect harmony of spicy and tangy flavors with these Lemon Filled Ginger Scones! Made with warming ground ginger and flecks of sweet crystallized ginger, these buttery scones are taken to a whole new level with pockets of luscious lemon curd nestled in the center of each wedge. With a tender crumb and a subtle zing, they strike the perfect balance between cozy and refreshing. Ideal for breakfast, brunch, or an afternoon tea treat, these scones come together in under 40 minutes and can even be dusted with powdered sugar for a touch of elegance. Pair them with a hot cup of coffee or your favorite tea for a bakery-style experience right at home!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 2 teaspoons Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.25 cup Crystallized ginger, finely chopped
- 0.5 cup Heavy cream
- 1 large Egg
- 0.5 cup Lemon curd (store-bought or homemade)
- 1 tablespoon Powdered sugar (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, ground ginger, and salt.
Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the finely chopped crystallized ginger.
In a separate small bowl, whisk together the heavy cream and egg until combined.
Pour the cream and egg mixture into the dry ingredients and gently mix with a fork or wooden spoon until the dough just comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it into a ball. Flatten it into a round disc approximately 1-inch thick.
Cut the dough into 8 equal wedges (like slicing a pizza) and place the wedges onto the prepared baking sheet, spacing them slightly apart.
Using a small spoon, make a shallow indentation in the center of each scone.
Fill each indentation with about 1 teaspoon of lemon curd.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the scones are firm to the touch.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving.
Serve warm or at room temperature with tea or coffee, and enjoy!
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 359.5 g | 131% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 161.8 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
