Lemon-Filled Fresh Ginger Scones

Lemon curd nestles between layers of ginger-spiked scones for a pungent treat, especially when warm from the oven!

Prep Time: 15 min
Total Time: 40 min
Makes: 8 scones

(3 ratings)

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2	cups Gold Medal® all-purpose flour
1/4	cup sugar
3	teaspoons baking powder
1/3	cup firm butter or margarine
2/3	cup buttermilk
1	tablespoon grated gingerroot
1/2	cup lemon curd
	Coarse or granulated sugar, if desired

1.	Heat oven to 400°F. Lightly grease cookie sheet.
2.	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.
3.	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).
4.	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.

Success

Handling the dough gently and not overmixing it will keep scones tender.

Did You Know...

Lemon curd can be found next to the jams and jellies at your grocery store.

Substitution

No buttermilk on hand? Pour 1 tablespoon white vinegar into a glass measuring cup, then fill with milk to the 2/3-cup line. Stir, then wait a few minutes for it to thicken slightly.

Nutrition Information:

1 Serving: Calories 260 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 260 mg; Total Carbohydrate 44 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 14 %; Iron 10 % Exchanges: 1 1/2 Starch; 1 1/2 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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