Gingered Lemon Scones

  • 2 cup All-purpose Flour
  • 1/4 cup Sugar
  • 1 T Baking Powder
  • 1/4 t Salt
  • 1 T Fresh Grated Ginger
  • 1/3 cup Butter
  • 3/4 cup Buttermilk
  • 1/4 cup Carol Hall’s Lemon Buttery Jam
  • Coarse Sugar for topping

Preheat oven to 375 degrees.  Stir together flour, sugar, baking powder and salt.  Cut in the butter until mixture resembles coarse crumbs.  Make well in center.  Mix buttermilk and ginger and add to flour mixture.  Stir with a fork just until moistened.  Turn onto a floured surface and knead gently until smooth.  Divide dough in half and roll one of the halves of dough into an 8-inch circle.  Place on a well-greased pan or parchment paper and spread the circle with Carol Hall’s Sweet Lemon Buttery Jam t0 1/2 inch from the edge.   Roll out the other half of dough into an 8-inch circle.  Place on top of the other circle.  Pinch edges to seal.  Sprinkle coarse sugar on top.  Score top into 8 wedges (about 1/4 inch deep).  Bake 30 to 35 minutes until golden brown.  Cool 15 minutes and cut into wedges. (Photo shows round-cut scones, not wedges!)

Baked ThingsTorrey Douglass