I made these on a rainy day when I just wanted something to go with my tea.   As with all the scones, the flavorings can be altered to taste, if you like more ginger add a little more, if you like more lemon then add more.  If you add more honey you do have to cut back on the milk so they don’t become too much like a muffin.  But either way they are very tasty.

Lemon Ginger and Honey Scones

1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbls sugar
4 tbls butter
2 tbls lemon juice
3 tsp lemon zest (about half a lemon)
3 tbls candied ginger minced (fresh peeled and minced ginger can be used)
2 tsp ground ginger
2 tbls honey
2 tbls lemon juice (about half a lemon)
1/3 cup milk

DIRECTIONS
Heat oven to 400°F
Combine flour, baking powder, sugar, salt, ground, ginger, honey, lemon juice and lemon zest in bowl and stir.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
Add candied ginger and stir to incorporate evenly, coating any lumpy bits with flour.

Add milk, a tablespoon at a time and stir until the dough comes away from the sides
Dough can be sticky but not fluid, dust with a tablespoon or two with flour if needed.

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into 4 wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Sprinkle with 1 tbls sugar before baking
Bake 15-18 minutes until the center of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.
Remove scones from pan by tipping out onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily, if not use serrated knife to loosen them from each other.

Optional glaze
1 tbls powdered sugar
smidgen of ground ginger
1 tsp lemon juice
stir smooth and drizzle over scones when cooled.

tools used
8 inch cast iron pan (or 8 inch greased layer cake pan)
2 qrt bowl
small spatula
biscuit cutter
vegetable peeler & kitchen knife for lemon zest or fresh ginger
measuring spoons
liquid measure
measuring cups


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