I love the time of year when Meyer lemons are in season. I try to add them to everything I can think of, and I preserve them like mad for later in the year. They are a bright, sunny spot in the short, gray days of a Seattle winter. This recipe is the first time I have used them in scones, and the result was fantastic. I used soy milk instead of cream (because I am allergic to dairy), and the scones turned out well. These are easy to make, perfect with tea or coffee, and let’s just say they didn’t last long in our house.
Ginger Scones with Meyer Lemon
From La Brea Bakery
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400 degrees.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
