Ginger Lemon Scones

big-batch scone mix a.k.a. scrumptious scones for hurried people
makes 4 batches scones (8 scones per batch)

This recipe comes from Abigail Johnson Dodge’s The Weekend Baker. The recipe is for making the scone mix; you can add whatever flavors you like, I happen to really like ginger and lemon together.

This is really quick and simple. I know that this page looks long and intimidating, but trust me it’s not, especially if you make the big-batch of dry mix and keep it handy. I tend to make the Big-Batch of dry-mix which makes 4 batches. I measure out individual portions of the dry mix ( cups) and store them in airtight containers; they store for up to 2 months.

Ingredients – for the Big-Batch dry mix
  • 9 cups all-purpose flour
  • cups granulated sugar
  • 2 TBL plus 2 tsp baking powder
  • 1 tsp baking soda
  • teaspoon table salt
Ingredients – for the Single-Batch dry mix
  • cups all-purpose flour
  • ¼ cups granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ teaspoon table salt
Ingredients – for an individual batch of 8 scones
  • cups of big-batch dry mix, or the single-batch dry mix
  • 8 TBL very cold unsalted butter, cut into 6 pieces – this is the one recipe that I stick to using unsalted butter
  • Flavor option – choose one
    • I use a lot of crystalized ginger (I like to get a piece in every bite, so I’m guessing that I use between½-to-¾ cup) , the zest from 1 lemon, and a dash of cinnamon
    • ¾ cup chopped bittersweet or semisweet chocolate or ¾ cup chopped, toasted walnuts or pecans
    • 1 tsp finely grated orange zest and ½ cup dried cranberries or dried currents or ½ cup chopped dried apricots
    • ½ tsp ground ginger and ¼ cup chopped crystalized ginger
  • ¾ cup buttermilk – unless I really plan ahead, I never have this on hand, so I make my own following this simple recipe
    • 1 cup whole, or 2% milk, or heavy cream
    • 1 TBL freshly squeezed lemon juice 
    • let stand at room temperature for 5 to 10 minutes, use ¾ a cup
  • 1 tsp pure vanilla extract
  • Make the big-batch dry mix, you can store it all together and measure out later, or you can measure out now and store in individual batch containers. I find that the take-out miso-soup sized plastic containers are perfect for one individual batch of dry-mix
  • Position oven rack on the middle rung and preheat oven to 400 degrees
  • Line a cookie sheet with parchment paper or a non-stick baking liner
  • Measure out an individual batch of dry mix ( cups) into a large bowl, whisk the ingredients to mix it up
  • Add the butter pieces
  • Using a pastry blender or 2 table knives, cut the (very cold) butter into the flour mixture until the butter pieces are no larger than peas – you can cheat and cut the butter on a board into pea sized pieces if you do not have a pastry blender. I find using two knives challenging.
  • Choose a flavor option and add it to the bowl
  • Toss with a rubber spatula until well dispersed
  • Drizzle the buttermilk and vanilla over the flour mixture and toss with the spatula just until the dry ingredients are wet and the dough comes together in moist clumps
  • Dump the shaggy dough onto a lightly floured work surface
  • Dust your hands with flour and briefly knead the dough to combine, and then shape it into a 7-inch round.
  • Using a lightly floured table knife, cut the dough into 8 equal wedges
  • Arrange the wedges on a prepared cookie sheet, spacing them about 2 inches apart
  • [optional] Sprinkle the scones lightly with granulated sugar – this is my addition as well, hence the optional
  • Bake until the scones are golden brown and a toothpick inserted in the center of 1 scone comes out clean, about 18 minutes if you like your scones more moist than dry like I do, cook for less time ~16 minutes
  • Transfer the cookie sheet to a rack to cool for about 15 minutes
  • Tip: to reheat scones, place them in a griddle, cover with foil or large lid, and heat on low or medium-low heat until warmed through

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