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Lemon-Filled Fresh Ginger Scones

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

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 (9) 3 Reviews
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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 8

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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

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

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
20 mg
20 %;
Sodium
260 mg
260 %;
Total Carbohydrate
44 g
44 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% 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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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