Lemon-Filled Fresh Ginger Scones

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
260 mg
Potassium
85 mg
Total Carbohydrate
44 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
10%
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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