lemon ginger cream scones

I brought these little lovelies to a baby shower last week and had several requests for the recipe, so I’m posting it here! Or at least I’m posting what I think I did. Because I’m notorious for changing up recipes and not keeping notes.


{*Note: I made a second batch to experiment with different flours, sugars, and milks, and they turned out pretty yummy, too! Substitution ideas are listed after this recipe.}

Lemon-Ginger Cream Scones

3 c. flour

1/2 c. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

3/4 c. + 2 T. unsalted butter, chilled and cubed

1 large egg

2 tsp. vanilla extract

1 c. half-and-half

1/2 tsp. ground ginger

juice and zest of 1 medium lemon


3 c. powdered sugar

1/4 c. milk (more if needed)

juice and zest of 1 medium lemon

dash of salt


Preheat oven to 350 F. Sift together flour, sugar, baking powder, soda, and salt.

Mix half-and-half with egg, vanilla, lemon juice, zest, and ginger; set aside.

Use a pastry cutter to cut the butter into the flour mixture. Keep cutting until the mixture resembles coarse crumbs. Stir the wet mixture gently into the flour/butter mixture just until combined. If the mixture is too crumbly to work with, add another tablespoon or two of half-and-half.

Turn dough onto a lightly floured surface and press it together into a rectangular shape, then use a rolling pin to roll it to about 3/4″ thick. 

Use a knife or pizza cutter to cut the rectangle into 12 symmetrical squares. Next, cut each square in half diagonally. You should end up with 24 triangular shapes.

Transfer triangles to a parchment or baking mat-lined cookie sheet and bake 16-18 minutes, or until they barely start to turn golden. Allow to cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

To make the glaze, combine powdered sugar with milk, lemon juice, zest, and salt. Whisk until completely smooth, adding more milk or sugar to reach desired consistency. Drizzle glaze over the cooled scones; allow glaze to set completely before serving. These are best if enjoyed within two days!

Yield: 2 dozen scones

*I also made a batch with the following substitutions; they turned out good, just slightly denser and with a more crumbly texture:

  • Replace one-third of flour with coconut flour
  • Replace granulated sugar with coconut sugar
  • Replace half-and-half with almond milk and increase amount to 1 3/4 cups
  • Replace milk (in the glaze) with almond milk




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One Response to lemon ginger cream scones

  1. laura says:

    So happy to have you post! Going to have to try these. THANKS!

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