Lemon Ginger Scones
Source of Recipe
Matthie-Jacobs
List of Ingredients
2 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp cream of tartar
1/4 cup crystallized ginger finely chopped (found in the spice section of store)
2 tsp grated lemon zest
1 cup lowfat buttermilk (2%)
1 tbl canola oil
1 lrg egg
1 tbl water
1 tbl sugarRecipe
* Preheat oven to 350 degrees. In a medium bowl, mix together flour, 1/4 cup sugar, baking soda and cream of tartar. Stir in ginger and lemon zest.
* In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended.
* Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough. Cut each circle in half to make half-moons. Reroll and cut the scraps, handling the dough as little as possible.
* Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray.
* In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 tablespoon of sugar.
* Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm.
* This recipe yields about 16 scones.
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