Lemon Ginger Scones
Medically reviewed by Christiana George Updated Date: December 17, 2022
Well, it’s been quite a while since I posted. The lovely folks at The Ginger People wanted to share my recent recipe for Lemon Ginger Scones, so I thought I’d make it available for everyone to share. It’s just another version of a basic scones recipe that I used for my Orange Basil Scones , Cranberry Ginger Scones , and Lemon Cranberry Scones. I hope you enjoy them!
I usually find the crystallized ginger chips at World Market. They also carry The Ginger People Organic Ginger Syrup which is fabulous on waffles, salads, and in a tea. I have also found the chips at T. J. Maxx. But if all else fails, you can always find them on good old Amazon. I have used the chips in my Maple Ginger Banana Muffins , Cranberry Ginger Scones , and Pumpkin Gingerbread Cupcakes. I love the extra ginger kick they give to baked goods.
Instead of topping the scones with a sweet glaze, I chose to just sprinkle them with Bob’s Red Mill Decorative Sparkling Sugar before placing them in the oven. It gave the scones a bit of sweetness, but didn’t over power the lemon and ginger flavors. If you like you scones extra sweet, then by all means you can add a simple lemon glaze like the one I drizzled on my Lemon Blueberry Scones.
Although I love to bake and do so every week, I became a bit disenchanted with the whole blogging business. What started as a fun, creative outlet, became more of a headache over the years. There is a lot more to blogging than baking and taking pretty pictures. For now, I prefer to stick to just the baking part. That’s what makes me happy! I will try to share when I have a chance.
Lemon Ginger Scones
by The Sweet Chick
Prep Time: 15 mins
Cook Time: 15 mins
Keywords: bake bread breakfast dessert snack scones American
Ingredients (8-12 scones)
For the scones
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 egg
- zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup crystallized ginger chips (I used The Ginger People brand)
For the topping
- 2 tablespoons milk
- 1/4 cup sparkling sugar (coarse sugar)
Instructions
For scones
Preheat oven to 425 degrees.
Mix flour, sugar, and baking powder. Cut up butter and add to flour mixture. In a separate bowl mix egg and milk until blended and add to the flour mixture. Add lemon rind and lemon juice, mix well.
Next mix in the crystallized ginger chips until well distributed. The batter will be a dough like consistency.
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like by dividing the dough into two balls before rolling out and cutting triangles.
Separate the triangles and place on a cookie sheet lined with parchment paper.
For the topping
Brush the tops of each scone with a little bit of milk and sprinkle with the sparkling sugar.
Bake at 425°F for 13-15 minutes or until toothpick inserted in middle comes out clean and tops are a golden color.
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Snowman Marshmallows
This is actually a project I did in January, but since we have just started getting snow here recently, I thought it would be appropriate. My daughter needed to take something to school for her Discover and Share that had a winter theme. So I thought snowmen marshmallows would be cute. I found a recipe for homemade marshmallows at. It looked easy, albeit perhaps messy. But, hey, with two small kids, it’s always messy here anyway.
First I tested the recipe to make sure they would taste good and come out okay.
Homemade Marshmallows
by My Baking Addiction
Ingredients
- 3/4 cup water, divided
- 3 (.25 oz.) packages, unflavored gelatin
- 2/3 cup light corn syrup
- 2 cups white sugar
- 1 tbsp vanilla extract
- 1/4 cup cornstarch
- 1/4 cup confectioner’s sugar
Cooking Directions
- Line a 9×13 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.
- Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight.
- Mix together cornstarch and confectioner’s sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
I did use clear vanilla extract as she suggested to keep the marshmallows pure white. Let me just say one thing though, the smell of the hot corn syrup mixture combined with the gelatin as it is being mixed is very off putting. It smelled like manure in my kitchen and I was very afraid of what these marshmallows would taste like, but have no fear, the smell does go away and does not affect the taste.
The first batch I made, I just cut them into squares. Okay, very large squares. Here is my assistant dredging them in cornstarch and confectioner’s sugar.
And here she is taste testing for me. She gave them her seal of approval. They really were quite good. Much better than the store bought ones. They are lighter and fluffier.
The real test for me, was to have some with a cup of hot cocoa. Yep, they were delicious in my book too. So then I knew I would make more and shape them into snowman for the kids. At first I was going to cut the marshmallows into circles and stack them up on a candy stick to make the snowmen, but when I went to get my circle cookie cutter, I found a snowman cookie cutter and went a different route.
I then when to the store to see what kind of candy I could find to decorate with. I found mini M&M’s for the buttons, some sour candy strips for the scarves, and orange slices for the nose. I had some black glitter gel for the hat, eyes, and mouth and I used cookie icing to glue things together.
I cut small triangles out of the orange slices to make the carrot nose.
I cut the sour candy strips in two lengthwise for the scarves and even fringed the ends by making small slits with a sharp knife.
Here is the completed project. The black icing didn’t spread as well as I thought, so I just ended up using the black gel for the hat, eyes, and mouth. I think they came out pretty well.
My daughter was excited to see them. I made girl ones and boy ones for her classmates.
The kids really did like them and they tasted good. I will bookmark this recipe to do again next year.
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