Lemon Ricotta Scones with Crystallized Ginger
 
 
Makes 8 scones
Ingredients
Dough:
  • 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
Finish:
  • 1 egg beaten with 1 teaspoon milk
  • 2 tablespoons granulated sugar
Lemon glaze:
  • ½ cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
Instructions
Make and bake the scones:
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Add the butter and stir to combine.
  3. In a separate bowl, combine the ricotta, lemon juice and egg; mix well.
  4. Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the crystallized ginger.
  5. 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.
  6. Brush tops of scones with the egg wash and sprinkle with sugar.
  7. Bake for 18-20 minutes until golden brown. Transfer scones to a wire rack to cool.
Make the glaze:
  1. 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/