Fresh Ginger Scones Filled with Lemon

 

 

 

Wicked cold weather here in Nova Scotia today, but I expect it is the same everywhere. You would expect nothing less at this time of year in Canada. Actually, Winter has been slow in coming this year, so we really don't have a lot to complain about.

I love days like this, when the wind is blowing fiercely outside my front door, whipping the snow back and forth in a frenzy, but I am tucked up all warm and cozy inside with my two pussy cats and the fire burning. It doesn't matter to me that it's not a real fire.  It's an electric fire.  The feeling is the same. It's flames flicker and they warm my heart.

 

This is the kind of day I love to do some baking. I am not sure why that is. Perhaps it is the act of puttering and homemaking that do my heart good, or maybe it is knowing that at the end of all of my efforts I will be able to sit down in my comfortable chair with a hot drink and enjoy the tasty fruits of my labors.

My thinking cap goes on and before too long I find myself dragging out the flour and sugar bins and taking the butter out of the fridge.  I love the clicking nose my oven makes as I turn it on to preheat. That, too, always holds the promise of something tasty to come.

 

Today I decided to make some scones. Fresh Ginger Scones filled with Lemon.  They are some of my favorite scones of all.   The recipe is an old one which I have had for well over 20 years.

I adapted the original recipe from a Betty Crocker cookbook entitled, Eat and Lose Weight. Somehow the idea of eating scones filled with lemon curd doesn't equate with the idea of losing weight, but, nevertheless, it has always been one of my favorite scones to bake.

As far as scones go, they are pretty much the same as other scone recipes. The dough is a tender dough, which might be a bit lower in fat than other scones, but it is moistened with buttermilk, light and flaky.

What sets these scones apart from other scones is that they are double layered scones, filled with a lush rich filling of lemon curd. You can use a good, purchased lemon curd, or you can make your own. I have a great recipe here to do just that. 

Today I used a good jar of lemon curd that I bought at a British Supply shop. Wilken & Son's Lemon Curd.  Oh boy it is some good. The next best thing to homemade.

 

WHAT YOU NEED TO MAKE FRESH GINGER SCONES FILLED WITH LEMON

The ingredients may not be simple everyday ingredients, but a quick trip to the shops should take care of that.

• 2 cups (280g)plain flour
• 1/4 cup (50g) white sugar
• pinch of salt
• 3 tsp baking powder
• 1/3 cup (80g) butter
• 2/3 cup (160ml) fat free buttermilk (may need a bit more)
• 1 TBS grated fresh ginger root
• 1/2 cup (approx 165g) prepared lemon curd
• demerara sugar (turbinado) for sprinkling on top, if desired

 

Use the best lemon curd that you can afford to buy or make your own.  Both work well.  I am inclined to think you could actually use any kind of jam in these tasty scones. Just be careful not to overdo any of them as your scones will not cook properly inside if they are too damp.

You can make your own buttermilk substitute by whisking together 1 TBS of white vinegar or lemon juice with the amount of milk required. Set aside to clabber. Another way to make it is to whisk together equal parts of plain yogurt and milk.  I use the full fat options of each.

Use fresh gingerroot if you have it. It really has a lovely flavor. If you can't get it, then I would suggest adding 1 tsp ground dried ginger in its place.  I think another great substitution would be 1 TBS finely minced candied gingerroot.  You could sprinkle even more on top of the scones prior to baking if you wanted to.

 

HOW TO MAKE FRESH GINGER SCONES FILLED WITH LEMON

These are very simple to make so long as you follow a few rules of thumb.  Keep your ingredients cold, and don't overhandle the dough. Also don't be tempted to overdo the lemon curd filling or you will have a blowout of lemon curd when they are baking.

Pre-heat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with some baking parchment.

Place the flour, sugar. salt, and baking powder in a bowl, whisking well together. Rub the butter into the mixture with your fingertips until it is well rubbed in, and the mixture resembles fine breadcrumbs.

Stir in the gingerroot and mix in well. (A fork does a good job of this.)

Stir in the buttermilk until the dough leaves the side of the bowl and forms a ball. If your dough is too dry, then add a bit more buttermilk. It should be a shaggy dough.

 

Tip out onto a lightly floured surface and knead gently a couple of times to bring together. Divide the dough in half.

Place half of the dough on the cookie sheet and pat out into a 7-inch circle. Spread the lemon curd over top, up to within 1/2 inch of the edge of the circle.

Pat the other half of the dough into another 7-inch circle and place over top of the lemon curd. Gently pinch the edge to seal.

Brush the top with a bit more buttermilk and then sprinkle demerara sugar evenly over top. Lightly score the surface of the dough into 8 wedges, being careful not to cut all the way through to the lemon curd.

Bake for 18 to 20 minutes or until golden brown on the top and bottom and cooked through.

Remove from the oven and allow to cool for at least 5 minutes before cutting into wedges to serve. Serve warm with your favorite hot drink!

 

I prettied these up by dusting a bit of icing sugar over the tops when I served them. Oh, I know, there is only me in the house, but I think I still deserve pretty things, don't you?

I don't think anyone will ever be able to accuse me of pretentious presentation. You always get what you see.  Sometimes I get it right and sometimes I don't. Most times I am in too much of a hurry, wanting to dig into what I have cooked to spend a lot of time on presentation. It's one of my many weaknesses.

These are so delicious.  It's hard to believe that they are lower in fat than most scones.  I enjoyed mine with a nice hot cup of lemon, ginger & honey herbal tea. How will you enjoy yours?

 

Some other tasty recipes using lemon curd on here in The English Kitchen are: (Just so you don't waste any of it.)

LEMON CURD COOKIES - These lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! If you love lemon as much as I do, you will love these.

LEMON CURD DRIZZLE CAKE - This is my absolute favorite of all the lemon cakes that I bake.  No surprise there!  It is moist and delicious and crammed full of lovely lemon flavor. 

Yield: 8

Author: Marie Rayner

Fresh Ginger Scones Filled with Lemon

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

You can make your own lemon curd for these, or use purchased lemon curd. There are some very good ones out there. Make sure you let the finished scones sit for several minutes before you cut them apart to eat. Hot lemon curd can really burn. These are lovely and, as far as scones go, are relatively low in fat. They're delicious.

Ingredients

• 2 cups (280g) plain flour
• 1/4 cup (50g) white sugar
• pinch of salt
• 3 tsp baking powder
• 1/3 cup (80g) butter
• 2/3 cup (160ml) fat free buttermilk (may need a bit more)
• 1 TBS grated fresh ginger root
• 1/2 cup (approx 165g) prepared lemon curd
• demerara sugar (turbinado) for sprinkling on top, if desired

Instructions

1. Pre-heat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with some baking parchment.
2. Place the flour, sugar. salt, and baking powder in a bowl, whisking well together. Rub the butter into the mixture with your fingertips until it is well rubbed in and the mixture resembles fine breadcrumbs.
3. Stir in the gingerroot and mix in well. (A fork does a good job of this.)
4. Stir in the buttermilk until the dough leaves the side of the bowl and forms a ball. If your dough is too dry, then add a bit more buttermilk. It should be a shaggy dough.
5. Tip out onto a lightly floured surface and knead gently a couple of times to bring together. Divide the dough in half.
6. Place half of the dough on the cookie sheet and pat out into a 7-inch circle. Spread the lemon curd over top, up to within 1/2 inch of the edge of the circle.
7. Pat the other half of the dough into another 7-inch circle and place over top of the lemon curd. Gently pinch the edge to seal.
8. Brush the top with a bit more buttermilk and then sprinkle demerara sugar evenly over top. Lightly score the surface of the dough into 8 wedges, being careful not to cut all the way through to the lemon curd.
9. Bake for 18 to 20 minutes or until golden brown on the top and bottom and cooked through.
10. Remove from the oven and allow to cool for at least 5 minutes before cutting into wedges to serve. Serve warm with your favorite hot drink!

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