Falling in love: Lemon-ginger-white-chocolate scones

Here’s another page for you from my personal book of paradox: for all my grousing about loathing the cold, I love the fall. I mean, I LOVE the fall. I love the way it smells (like leaves and mulch and bonfire); I love the autumn holidays (I look forward to Halloween and Thanksgiving ALL YEAR. This should surprise none of you); I even love the fact that I can no longer leave the house without a jacket or scarf.

Lemon-ginger-white chocolate scones

Autumn! That wonderful time when you can finally turn on the oven without wincing! That magic moment when your cravings start to turn from watermelon to wassail! The perfect season for a closet baker, like me! And what better way to usher in this most glorious of seasons than with something spicy, delicious, and not-too-sweet? Something like…scones?

the batter

Yes, my friends. Scones. My great challenge. You see, I love scones. I love them, but I am so flippin’ persnickety that it’s sometimes hard for me to enjoy them. I cannot abide them if they are: too sweet, too crumbly, not crumbly enough, too bland, too dry, too…you get the picture. As such, it’s long been a mission of mine to create the perfect scone, one that is sweet (but not too sweet), slightly crumbly (but not too much), and full of personality. It’s been a long pursuit, a seemingly endless quest.

Until now. Oh you see, dear readers, I think I’ve done it. And it’s DELICIOUS. Spicy, sweet, and structurally sound, these scones are the ultimate breakfast pastry–everybody loves them (including: people who don’t like lemon, people who dislike ginger, people who don’t trust white chocolate, my new colleagues whom I desperately wished to impress), and nobody ever needs to know how easy it really is.

Really and truly. Give them a try. You will not regret it (unless you burn the living hell out of your hand, as I did, but I’m trusting you not to be so stupid).

Lemon-ginger-white-chocolate scones

3c all-purpose flour
1c whole wheat flour
1/2 c sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp powdered ginger
3 sticks butter, cold and cubed
1 egg
3/4c buttermilk
zest of 2 lemons
1/2 c white chocolate chips
1/4c crystallized ginger, finely chopped

  1. Preheat the oven to 350.
  2. In a large bowl, combine all the dry stuff (baking powder, baking soda, flour, salt, ginger)
  3. Add the butter, rubbing the butter into the flour (or using the pastry cutter) until it has the texture of coarse bread crumbs.
  4. In another bowl, whisk together the egg, buttermilk, and lemon zest.
  5. Slowly add the wet to the dry and combine–the dough will be sticky.
  6. Add the chocolate and crystallized ginger.
  7. Move the dough to a lightly floured surface; add more flour if it starts to stick to your hands. Knead a few times until it is smooth and combined.
  8. Divide the dough in two; roll out each piece until it is a disk about 10 inches across. Cut into six even pieces.
  9. Place the scones on a baking sheet lined with parchment. Sprinkle with a little sugar.
  10. Bake fo 25-30 minutes, or until scones are golden brown.
In baked, baking, pastry

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