Citrus Ginger Scones Recipes

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LEMON-GINGER SCONES



Lemon-Ginger Scones image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 10

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/3 cup crystallized ginger, diced small
1 teaspoon grated lemon zest
Sanding sugar (optional)

Steps:

  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 445 g, Fat 25 g, Fiber 1 g, Protein 6 g, SaturatedFat 15 g

GLAZED LEMON-GINGER SCONES



Glazed Lemon-Ginger Scones image

Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger (fresh, dried, and crystallized), as well as the lemon in the batter and glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 15

2 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup finely chopped crystallized ginger
1/2 teaspoon ground ginger
Grated zest of 2 lemons
1 3/4 sticks (14 tablespoons) cold unsalted butter, cut into 8 to 10 pieces
1/2 cup cold buttermilk
1/2 cup cold heavy cream
1 large egg, well chilled
2 tablespoons grated fresh ginger
1 cup confectioners' sugar
2 to 3 tablespoons fresh lemon juice

Steps:

  • Scones: Preheat oven to 350 degrees with rack in center.
  • In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
  • In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
  • Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
  • Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
  • Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

GINGER SCONES



Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
  • Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
  • Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
  • Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g

CITRUS GINGER SCONES



Citrus Ginger Scones image

This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them.

Provided by ihvhope

Categories     Scones

Time 28m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 8

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small pieces
3/4 cup whipping cream, plus
2 tablespoons whipping cream
2/3 cup diced crystallized ginger

Steps:

  • preheat oven to 400 and lightly flour baking sheet.
  • blend flour, sugar, backing powder, and lemon peel in processor.
  • add butter using on/off turns, cut in until mixture resembles coarse meal.
  • transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
  • Mix in ginger.
  • transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round.
  • Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
  • Bake scones until light brown, about 18 minutes.

Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 51.8, Sodium 99.3, Carbohydrate 24.2, Fiber 0.6, Sugar 5.6, Protein 2.9

CHERRY-CITRUS SCONES



Cherry-Citrus Scones image

Bake up a batch of these tender, cherry-studded scones flavored with orange.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 scones

Number Of Ingredients 9

1 3/4 cups all-purpose flour, plus more, for dusting
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/3 cup dried cherries, chopped
2 teaspoons finely grated orange zest
2 large eggs
4 to 5 tablespoons heavy cream

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
  • Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
  • Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.

FRESH GINGER AND CITRUS SORBET



Fresh Ginger and Citrus Sorbet image

Categories     Citrus     Ginger     Dessert     Kid-Friendly     Low Sodium     Frozen Dessert     Spring     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
Fresh mint sprigs

Steps:

  • Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
  • Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
  • Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

TRIPLE CITRUS SCONES



Triple Citrus Scones image

I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 17

2-1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
4 teaspoons grated orange zest
2 teaspoons grated lemon zest
1-1/2 teaspoons grated lime zest
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1 large egg, room temperature
1/4 cup orange juice
1/4 cup buttermilk
1 tablespoon butter, melted
GLAZE:
1/4 cup confectioners' sugar
1-1/2 teaspoons grated lime zest
1 tablespoon lime juice
1 tablespoon orange juice

Steps:

  • Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.

Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

CITRUS-GINGER GINGER SNAPS



Citrus-Ginger Ginger Snaps image

This is a very nice cookie to serve at tea or with a tall glass of lemonade on a summer afternoon as a get-out-of-the-heat treat.

Provided by Lynn A Jaskowiak

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 36

Number Of Ingredients 12

2 cups white sugar, divided
¾ cup butter, softened
1 large egg
1 teaspoon vanilla extract
¼ cup finely minced candied ginger
1 tablespoon freshly grated ginger
1 tablespoon lemon zest
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ cup mild molasses
2 cups unbleached all-purpose flour
2 teaspoons baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
  • Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
  • Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
  • Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 100.5 mg, Sugar 12.7 g

CITRUS GINGERBREAD COOKIES



Citrus Gingerbread Cookies image

Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 14

3/4 cup sugar
1/2 cup honey
1/2 cup molasses
1/2 cup unsalted butter, cubed
1 large egg
3-1/2 cups all-purpose flour
1/4 cup ground almonds
2 teaspoons baking powder
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
GLAZE:
1/2 cup honey
2 tablespoons water

Steps:

  • In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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2020-05-14 Instructions. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. In a large bowl, combine flour, granulated sugar, grapefruit zest, lemon zest, orange zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
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