Lemon-Filled Fresh Ginger Scones

 

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.