1- In a medium bowl, combine 2 1/2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1/4 tsp salt, 1/4 tsp ground ginger and the rind of 3 lemons (preferably organic), finely grated.
2- Add 1/3 cup cold butter and cut into pea sized pieces w/ 2 knives. Stir to combine the butter w/ flour mixture. Pour 1 1/4 cups whipping cream and stir just until dry ingredients are moistened. Form a ball w/ the dough, turn it out onto a lightly floured surface and knead five times or until smooth (do not over-knead). Pat the dough into an 8-inch round. Cut into 8 equal wedges and place on a baking sheet.
3- Bake at 425 for 13 to 15 minutes (up to 20-25 minutes if you like your scones crisper) or until lightly browned.
4- Let cool on a rack for 1/2 hour. While cooling- prepare icing: mix 1 1/4 cups powdered sugar with about 1 Tbsp lemon juice (more if needed). Stir w/ a spoon until smooth and creamy, but not too runny. Brush over the top of each scone. Set aside for at least 1 hour in a dry place before serving with cold milk or lemonade.
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