Lemon Ginger Scones for Weekend Mornings Recipe

Name: Lemon Ginger Scones for Weekend Mornings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2 ½ cups all-purpose flour; ¾ cup whole wheat flour; ½ tsp. salt; 1 tsp. baking soda; ¼ cup sugar; 2 tsp. cream of tartar; 1 tsp. ginger; ½ cup cold butter; ½ cup chopped candied ginger; 1 egg, room temperature; 2 Tbsp. Crosby’s Fancy Molasses; 1 cup milk soured with 1 tsp. of lemon juice; Zest of one lemon

Ingredients

2 ½ cups all-purpose flour
¾ cup whole wheat flour
½ tsp. salt
1 tsp. baking soda
¼ cup sugar
2 tsp. cream of tartar
1 tsp. ginger
½ cup cold butter
½ cup chopped candied ginger
1 egg, room temperature
2 Tbsp. Crosby’s Fancy Molasses
1 cup milk soured with 1 tsp. of lemon juice
Zest of one lemon

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 serving(s)

Instructions

Preheat oven to 425 F
In a large bowl whisk the flours, salt, baking soda, sugar, cream of tartar and ginger.
Cut in the butter until it’s pea-sized.
Stir in the candied ginger.
In a small bowl whisk the egg with the molasses and milk.
Make a well in the dry ingredients and pour in the liquid mixture.
Stir with a fork until almost combined.
Scrape onto a lightly floured surface and gently knead a few times until the dough comes together.
Gently roll ½ “ thick and cut into rounds or pat into a circle and cut into wedges.
Bake for 15-20 minutes until lightly browned.