Lemon-Ginger Scones

Makes 6

Recipe from Everyday Food Magazine

Husband-Tested in Marimar's Kitchen (Alice's Daughter-in-Law)

While on vacation with family, our daughter-in-law made these delicious scones for a special breakfast.  Serve these with hot coffee or tea and some fruit and yogurt for a great start to any day!

3/4 cup plus 1 tablespoon cold heavy cream

1 large egg

2 cups all-purpose flour (spooned and leveled), plus more for work surface

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

1/3 cup crystallized ginger, diced small

1 teaspoon grated lemon zest

Sanding sugar (optional)

Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Notes:

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.