I made these dried cherry scones a while back and was on the fence about them. I got fewer than the recipe said I would, and they came out so much darker than in the photo that I thought they were ruined. But, BUT, they were actually delicious!
Then I happened to listen to Spilled Milk’s episode about scones and was again inspired. I made Molly Wizenberg’s apricot scones, which I thought were delicious, but my family thought they were just okay, and the Little Prince tasted them but preferred having toast for breakfast.
Soon after, I made the lemon-ginger scones in her first book, A Homemade Life. I was a little afraid that the boys (and husband) wouldn’t like the heat of the ginger, but it turns out that they *loved* these! This recipe is definitely a keeper. Bonus: I typically have everything I need to make these on hand already.
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
4 Tbsp. lactose-free butter, cut into ½” cubes
3 Tbsp. sugar
2 tsp. grated lemon zest
¼ cup chopped crystallized ginger
½ cup lactose-free half-and-half (I mixed lactose-free milk and coconut milk), plus more for glazing
1 large egg
Preheat oven to 425 °F.
Whisk the flour, baking powder, and salt in a large bowl. Rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. (I like doing this in a food processor, though I now transfer to a to add the wet ingredients.) Add the sugar, lemon zest, and crystallized ginger and whisk to incorporate.
Pour ½ cup of half-and-half into a small bowl or measuring cup and add the egg. Beat with a fork to mix well.
Pour the wet ingredients into the flour mixture and stir gently to just combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl – don’t worry about it. Using your hands, squeeze and press the dough into a rough mass. Turn the dough, and any excess flour, out onto a board or countertop, and press and gather and knead it until it just comes together (do not overwork it).
Pat it into a rough circle about 1 inch thick. Cut the circle into 8 wedges. Place the wedges on a baking sheet lined with parchment paper.
Pour a splash of half and half into a small bowl. Using a pastry brush, gently brush the tops of the scones with a thin coat to glaze (I think I didn’t bother this time; if you do, you could also sprinkle some coarse sugar on top). Bake 10 to 14 minutes, or until pale golden. Transfer scones to a wire rack to cool slightly, and serve warm. (If you are going to eat them within a day or two, they will keep in an airtight container at room temperature. Longer than that and you should freeze them.)