How To make Gingerbread Scones with Lemon Breakfast Cream

Professional Baker Teaches You How To Make FANCY SCONES!

Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!

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Ingredients

Scones

3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries

Glaze

1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice

Directions

Scones

1. Preheat the oven to 375 F and line a baking tray with parchment paper.

2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.

Glaze

1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.

2. The scones are best enjoyed the day they are baked.

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Culinary Alchemy - How to Make Ginger Scones

In this very quick and easy video, Julie teaches you, for the first, time the art of making a breakfast pastry. She does so by teaching you how to make the quick and easy Ginger Scone.

Gingerbread Scones | Slow Living Baking

Welcome to Hand & Harvest! I strive to live a slower and more traditional lifestyle and love to find God's beauty in my daily life.

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These gingerbread scones are a perfect winter treat, they are super easy to whip up and are delicious! (especially with a cup of tea!????)

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????Gingerbread Scones with Maple Glaze????
(Recipe by pinchofyum.com)


Ingredients

For the gingerbread scones

·1/2 cup butter

·2 cups all purpose flour

·1 cup whole wheat pastry flour

·1/2 teaspoon cinnamon

·1/2 teaspoon ground cloves

·3/4 teaspoon ground ginger

·3/4 teaspoon salt

·1 tablespoon baking powder

·2 eggs

·1/3 cup real maple syrup

·1/3 cup molasses

·1/3 cup milk

·additional flour as needed

·1/2 cup egg whites


For the maple glaze

·2 tablespoons butter

·1¼ cups powdered sugar

·1 teaspoons vanilla

·1 tbs. maple syrup

·1–2 tablespoons water

Instructions

1. Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.

2. Mix flours, cinnamon, cloves, ginger, salt, and baking powder.

3. Whisk the eggs, maple syrup, molasses, and milk.

4. Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.

5. Stir the wet ingredients into the flour/butter mixture until just combined.

6. Transfer the dough to a floured work surface and form into a thick circle about 6-7 inches. Transfer to the freezer to chill for 15 minutes. While freezing, preheat oven to 425 degrees.

7. Line a baking sheet with parchment paper. Take the dough out of the freezer and pat it together a few more times it so it’s a tight, thick circle. Transfer the dough to the baking sheet.

8. Cut into eight or ten wedges with a sharp, wet knife to prevent sticking and space the pieces out so they won’t bump into each other when they rise (they will puff significantly in the oven).

9. Brush the top with a thin layer of egg whites for shine. Sprinkle with course sugar if desired.

10. Bake for 15 minutes or until golden brown.

11. For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup.

12. Stir until smooth. Add water if needed to thin out the glaze. Spoon over the tops of the scones – the glaze should set almost immediately.

#gingerbread scones #slow living #slow living baking

French Ginger And Lemon Scone

#scone #homemadescone #lemonscone

Read Full Recipe:

60-Second Sweets: Lemon-Ginger Scones

Take a minute to squeeze in some simple goodness: watch our fun how-to video and download the printable recipe at:

Lemon Ginger Scones Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Ginger Scones. Lemon Ginger Scones combine the fruity citrus flavor of lemon with the warm, sweet, yet spicy flavor of crystallized ginger.

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