Glazed Lemon Ginger Scones || Gracefult Kitchen

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Glazed Lemon Ginger Scones

Banana Bread

Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger.

Ingredients

2 1/4 cups (9 1/2 ounces) all-purpose flour, plus more for dusting the work surface
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons finely grated lemon zest
1/2 teaspoon kosher salt
1 1/4 cups heavy whipping cream
1/4 cup plus 2 teaspoons fresh lemon juice (from 2 large lemons), divided
1/4 cup finely chopped candied ginger (1 1/4 ounces)
2 cups (6 1/2 ounces) sifted powdered sugar

Description

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk the flour with the granulated sugar, baking powder, lemon zest, and salt until well combined. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice until a dough forms; fold in the candied ginger.
On a lightly floured work surface, gently knead the dough just until it comes together, about 3 times. Pat into a 9-inch round, a scant 1/2-inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake in the preheated oven until slightly firm, lightly browned on the bottom, and pale on top, 20 to 25 minutes. Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a rack to cool completely, about 30 minutes.
In a medium bowl, whisk the powdered sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.