Description
These ginger and lemon whole wheat scones are a delightful blend of sweet heat from ginger and the bright zest of lemon, perfect for a cozy breakfast or afternoon tea.
Ingredients
Units
- 1 cup (240 ml) all-purpose flour
- 2 cups (480 ml) whole wheat flour
- 3/4 cup (150 g) sugar
- 1 inch piece of fresh ginger, grated
- 1 tbsp (15 ml) lemon zest
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180 ml) buttermilk
- 10 Tablespoons (150 ml) butter, melted
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- In a small bowl, mix together the grated ginger and sugar, pressing the ginger into the sugar with the back of a spoon until fragrant.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, ginger-sugar mixture, lemon zest, baking soda, baking powder, and salt.
- Make a well in the center of the flour mixture and pour in the melted butter and buttermilk. Stir until the flour is just moistened — don’t overmix.
- Turn the dough out onto a floured surface and divide it into two sections. Gently pat each into a flat round about 1 inch thick.
- Cut each round in half, then into quarters, to make 8 wedges total.
- Line a baking sheet with parchment paper and place the wedges about an inch apart.
- Bake on the middle rack for 18 minutes.
- Let cool on a wire rack and enjoy. For leftovers, reheat in the microwave for 20-30 seconds.
Notes
- For best results, use fresh ginger and freshly grated lemon zest.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Consider serving with clotted cream or lemon curd for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 40