Reviews & Comments

(9 Ratings)

9 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

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: 15 MinTotal: 40 Min

1 - 4 of 4 Reviews

Posted 3/19/2012 1:10:09 AM REPORT ABUSE MrsChunks said:

Rating:

This is a wonderful recipe. However, I've found that all the recipes that state "do not seperate" or "do not cut through" bake the same way as this one. They do not bake all the way through. They need to be cut and seperated to bake properly. This recipe will work better if you cut 16 wedges and put the curd between 2 wedges and seal. Or, if you don't mind the curd bubbling out, cut the wedges after filling and seperate.

This reply was: Helpful Inspiring

Posted 8/9/2007 3:26:16 PM REPORT ABUSE Best Fruit Tart EVER said:

Rating:

This sounded great to us - lots of things we love, scones, ginger, lemon. But it didn''t work out right. The middle didn''t seem to cook through, even tho the outside was. And I even made it a little larger & thinner than suggested. I didn''t have lemon curd, and used lemon pie filling, so maybe thats why, but I don''t think so. It was ok, but we were disappointed.

This reply was: Helpful Inspiring

Posted 8/9/2007 3:26:16 PM REPORT ABUSE Best Fruit Tart EVER said:

Rating:

I totally agree with the other review. All things we loved, so it sounded perfect. But didn''t cook thru the middle well. A real disappointment for the trouble.

This reply was: Helpful Inspiring