I should have made these way back during Mother's Day. Scones are feminine it seems. Especially when being infused with lemon and crystallized ginger. As if those additions weren't enough, there is a lemon glaze drizzled on top. See, feminine.
Crystallized ginger is ginger that has been candied. Instead of making my own, Trader Joe did it for me. I bought some when I went to CA, among all sorts of fun little things that I either can't find in Utah or they are too expensive. Some of the things I got were some saffron, polenta, lemon curd, dried mangoes, and dried plantains. Slowly you will see me using the stuff I bought.
This recipe is Alton's (first name basis here), but with a few changes. The scones were kind of hard to handle because there wasn't enough flour in he dough. But I worked it out. Once you have your ball of dough and it seems a little wet, sprinkle on a little bit of flour and gently work it in. Gently is the key word.
2 cups flour
4 tsp baking powder
3/4 tsp salt
1/3 cup sugar
Zest of 3 lemons
4 Tbsp butter
2 Tbsp shortening
3/4 cup whole milk (this is the part I changed. AB has heavy cream, but I had whole milk. Van's beverage of choice)
1/2 cup chopped crystallized ginger
2 lemons, juiced
1 cup powdered sugar
Set oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt, sugar and lemon zest. Mix well. With a pastry blender, cut in butter and shortening. In a separate bowl, combine milk and egg then add to dry ingredients. Stir in crystallized ginger. Turn dough out onto a floured surface. Roll dough out and cut into triangles. Bake for 15 minutes or until brown.
While the scones are baking, make the lemon glaze. Combine the lemon juice and the powdered sugar and stir until smooth. Once scones are cooled, drizzle with the lemon glaze.