When I was a teenager, I moved to London with my mother and new stepfather. My stepfather managed one of the Beatles and a celebrated English actor, making my time there interesting and full of unique experiences. I attended an international school near our home in Cadogan Square, just a stone’s throw from Harrods. During school breaks, my friends and I walked to Harrods to indulge in tea and scones at one of their smaller restaurants. This Lemon Ginger Scone recipe is my ode to those times.
Life in London
Those were high-flying days in the mid-to-late seventies. I spent much time traveling between Los Angeles, New York, and London, mostly trying to track down my parents. I spent a lot of time living on my own in London, as my stepfather’s business often required him and my mother to be out of the country. I moved to London at fifteen, probably a little too young to spend so much time alone, but I loved the city and all it had to offer. We lived in the heart of London during a vibrant era when punk rock was thriving, and the music and theater scenes were accessible and inexpensive. Bands like The Sex Pistols and Queen were in vogue, dance clubs were all the rage, and fashion was avant-garde and fun. London was very safe, and getting around on the tube and in the famous taxis was easy. I took full advantage of my time there and reveled in the adventure.
Culinary Discoveries
London was where I was introduced to great Indian food, Guinness beer, and the tea time tradition—afternoon and high tea. Afternoon tea featured dainty cucumber, cheese, and watercress sandwiches made with crustless soft bread cut into one or two bite-sized rectangles, served alongside round scones with clotted cream and jam, while high-tea was a more elaborate meal. Brits take their teas seriously. I once visited a country home where they served the cream in a sterling silver bowl that I could barely get my arms around, with multi-tiered towers filled with scones and tea sandwiches, and there were only about six of us there for a casual get-together!
Lemon Ginger Scone Recipe
While this Lemon Ginger Scone recipe is not a traditional English scone, it is heavenly if you are a lover of lemon and ginger flavors. The candied ginger provides an unexpected burst of sweet and peppery flavors wrapped in a buttery cloud with lemony notes. If you choose to glaze the scones, you’ll love the tart icing. 
Lemon Ginger Scone Recipe
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 cup chopped candied ginger
- 1/2 cup unsalted butter cut into small pieces
- 1/2 cup cream or milk
- 2 eggs
- Juice from 1 lemon about ¼ cup, plus 1 tablespoon for icing
- 1 teaspoon vanilla
- 1/2 cup powdered sugar for icing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
- Add cold butter to the dry ingredients.Using your hands, work the butter into the dry ingredients by squeezing it between your fingers. The goal is to flatten the butter pieces slightly while working them into the dry mixture. You should still have dime-sized pieces of butter in the flour.
- Mix in the chopped candied ginger.
- In a small bowl, lightly beat the eggs, cream, ¼ cup lemon juice, and vanilla.
- Pour the egg mixture into the flour mixture. Stir with a wooden spoon until just combined. Do not overmix. The dough will be soft and wet.
- Turn the dough onto a well-floured surface. Sprinkle with flour and press into a rectangle. Fold the dough over itself and press into a rectangle again. Repeat once more, ending with a 1-inch thick rectangle.
- Use a round cookie or biscuit cutter to cut the dough into 8 circles. Place them on the parchment paper lined baking sheet.
- Brush the tops with an egg wash from one egg and a tablespoon of milk or water.
- Bake for 12 minutes until light golden brown. Remove from oven and let cool.
- Make Icing: Mix powdered sugar with 1 tablespoon of lemon juice until smooth.
- Drizzle icing over the cooled scones and decorate with lemon peel or dried rose petals. Allow the icing to set before serving.
Notes
- Turn the dough out onto a baking sheet lined with a Silpat or baking parchment.
- With floured hands, form dough into approximately a 10-inch round.
- Score (cut) the dough into 8 wedges without separating the round of dough.
- Brush with an egg wash and bake at 400 degrees for 15 minutes. Cover with foil and bake for another 5 minutes.
Enjoy!
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