What are your weekend plans? On my to-do list: (1) relax and recharge, (2) whip up a batch of broccoli Bolognese and (3) enjoy the last of these lemon ricotta scones with crystallized ginger, which I made last Sunday.
Lemon ricotta scones with crystallized ginger won’t soothe a sore throat, but they will satisfy your hunger. They’re hearty yet light – and pair perfectly with a cup of coffee or tea. Enjoy the pastries for breakfast or an afternoon snack (with a scoop of your favorite ice cream).
Recipe adapted from Baker by Nature.
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:
- 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.
Make the glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled scones.
