Spring is most definitely in the air. A crisp whisper of a breeze, blue skies and the greening of our mountains is a lovely thing to wake up to. It’s warm enough to walk outside onto our deck in bare feet with my pup to survey the new plants and trees that are finally popping open. Spring happens a little later at 7,000 feet, but it is still exciting when it arrives.
We have recently returned from an amazing trip to Southeast Asia where I found so much to be inspired by, and I am looking forward to sharing those photos and some dishes from the region.
In the meantime, here is a treat to celebrate the flavors of the season, a bright citrus scone made with fresh lemon and candied ginger. Top it off with a thing slice of lemon, with a dollar of whipped or clotted cream and some berries or eat as is – they are delicious!
|Fresh Lemon and Ginger Scone|
- 2 cups flour
- 1 cup powdered sugar (for icing)
- ½ cup candied ginger
- ½ cup cream
- ¼ cup granulated sugar
- ¼ cup lemon juice, plus 1½ tablespoon lemon juice for icing
- 1½ tablespoon lemon zest
- 2 teaspoons baking powder
- 1 stick unsalted butter
- 2 large eggs, plus 1 for brushing
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Preheat oven to 400 degrees.
- Place the candied ginger in a small bowl, cover with cold water, soak for 5-10 minutes, and then drain.
- In a food processor, pulse the flour, granulated sugar, baking powder and salt until mixed.
- Add the candied ginger and lemon zest, and pulse a few times until the ginger is broken up into small bits.
- Add the butter and pulse until the butter is just a little bigger than pea size pieces.
- In a small bowl, lightly beat together the eggs, cream, and vanilla.
- Pour the egg mixture into the food processor, add the lemon juice and immediately pulse a few more times until the mixture is just barely combined (it will be pretty wet and sticky).
- Turn dough out onto a baking sheet that has been lined with a Silpat or baking parchment.
- With floured hands, form dough into approximately a 10-inch round.
- Score (cut) the dough into 8 wedges without separating the round of dough.
- Brush with an egg wash (1 egg mixed with 1 tablespoons of milk or cream).
- Bake at 400 degrees for 15 minutes, cover with foil and reduce to 375 for 10 to 15 minutes.
- Remove from oven and let cool for 10 minutes.
- Transfer the scone wedges onto a rack. Place the rack on top of the baking sheet.
- While the scones are cooling, mix the powdered sugar with the lemon juice until smooth.
- Place a spoonful of icing over each scone, smoothing it over the entire top of the scone with the back of the spoon, allowing the icing to drip over the sides and onto the baking pan below.
- Grate a little lemon zest onto the icing and allow to completely cool and dry.