Lemon Ricotta Scones with Crystallized Ginger
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons finely grated lemon zest
- 8 tablespoons frozen unsalted butter, grated
- ½ cup ricotta
- 3 tablespoons freshly squeezed lemon juice
- 1 egg
- ½ cup finely diced crystallized ginger
- 1 egg beaten with 1 teaspoon milk
- 2 tablespoons granulated sugar
- ½ cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Add the butter and stir to combine.
- In a separate bowl, combine the ricotta, lemon juice and egg; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the crystallized ginger.
- Turn out dough onto a lightly floured work surface and pat into an 8" circle. Cut dough into 8 wedges and transfer to the prepared baking sheet.
- Brush tops of scones with the egg wash and sprinkle with sugar.
- Bake for 18-20 minutes until golden brown. Transfer scones to a wire rack to cool.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled scones.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lemon-ricotta-scones-with-crystallized-ginger/
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