Lemon-Ginger Yogurt Scones

February 10, 2013

Talk about crappy weather. In Chicago, we are at the point where the beautiful white pristine snow has now started to turn into gray gloomy slush.

Talk about depressing.

The other day I was reading a post by a fellow blogger, Heidi. It was a roundup of lemon recipes. She was also talking gloriously about the perks of living out west and having a lemon tree in her own yard.

Aside from being totally jealous, I was in agreement that lemons can brighten up any day or any dish for that matter.

This weekend I baked up some scones with bright lemons and flowery ginger. If this doesn’t take you away from the gloomy weather, there is only one other solution I can think of…

Move west!!!

Lemon Ginger Yogurt Scones

Course Breakfast
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Author Sarcastic Cooking

Ingredients

  • 1 ½ Cups All-Purpose Flour
  • ¼ Cup Granulated Sugar
  • 2 Tablespoons Honey
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 6 Tablespoons Unsalted Butter cold
  • 1 Lemon
  • 1 Heaping Tablespoon Fresh Grated Ginger
  • ½ Cup Plain Non-Fat Greek Yogurt
  • 3 Tablespoons Buttermilk

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set off to the side.
  3. Zest the entire lemon, which should come out to about 2 tablespoons of zest. On a small plate or cutting board, combine the sugar with the zest and ginger. Use the back of a spoon to mash all the flavors from the zest and ginger into the sugar.
  4. Add 2 tablespoons of the lemon zest-ginger sugar mixture to the dry ingredients, whisk.
  5. Cut the two ends off the lemon. Place the lemon cut side down on a cutting board. Using a knife cut down the sides of the lemon to remove the peel and pith. Make a slice along each side of the pith, cutting out segments of lemon. Roughly chop the lemon segments.
  6. Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry blender, work the butter into the flour until it resembles small peas.
  7. Add the chopped lemon segments, honey, and yogurt to the mixing bowl. Use a fork to gently combine.
  8. Lightly flour a work surface. Turn the dough out onto the floured surface and form into an inch thick, 8 inch wide circle. Cut the dough into six triangles. Place the triangles on to a parchment lined baking sheet.
  9. Brush the tops of the scones with the buttermilk. Sprinkle the rest of the lemon-ginger sugar on top of each scone.
  10. Bake scones in the oven for 16-18 minutes. Allow scones to cool on the pan for 10 minutes. Serve warm the day of baking for best taste.

Recipe adapted from Joy the Baker

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  • Hannah
    February 18, 2013 at 7:34 am

    THIS RECIPE WAS AMAZING AND A HIT AT THE FAMILY POTLUCK!! I of course forgot that I had used all my lemons but had limes and cranberries that needed to be used in the freezer so I changed it up a bit by using lime zest and instead of the insides of the limes I used cranberries. I figured almost everyone likes cranberry with lime as a drink so why not a scone. This was my first time making scones and it was so simple yet satisfying that I don’t think I will be able to stop for awhile (not that my coworkers or husband will mind: )

  • Amanda @ Once Upon a Recipe
    February 13, 2013 at 5:18 pm

    Lemon is my favorite baking ingredient, especially in scones. The addition of ginger sounds fab. Yum!

  • Laura
    February 12, 2013 at 9:48 pm

    This post really made me laugh. In sympathy, you understand. In the meantime, pinning these scones, my mother in law would love them!

  • Wendy
    February 11, 2013 at 9:54 am

    These look like the perfect antidote to winter slush! Their fresh tang and crunch would be very welcome. A friend in Chicago grows a fig tree in a pot; outside in the summer and in the garage all winter. If I can find one in the midwest (I’m in St. Louis), I want to try that with a meyer lemon tree. I understand the pangs of jealousy for those with citrus in their garden!

  • Manu
    February 11, 2013 at 6:02 am

    Wow. These look so delicious. I love scones, I don’t know why I’ve never tried to make them! I’m going to make this happen! Thanks for sharing!

  • Julia
    February 10, 2013 at 5:00 pm

    You have really inspired me to bake something with lemon after this and your lemon bars. These look beautiful and delicious. They could brighten up any gloomy Chicago day (this weather is so gross!).