1-3/4 cups flour (plus more for work surface)
2-1/2 tsp baking powder………………………………................……......2-1/2 TB sugar
1 lemon, pulsed to bits………………………………................………….1/4 tsp salt
6 TB unsalted butter, cold and cut into pieces
1-1/2 tsp ground ginger…………………………………………………......1 large egg
5-6 TB heavy cream (plus more for brushing on top)
GLAZE ingredients below
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Preheat oven to 425 ~ line a baking sheet with parchment paper.
Wash and cut a fresh lemon into quarters and put into your food processor. Pulse until it's tiny bits (including the peel) ~ quick pulses work best. Take out any seeds.
Put flour, baking powder, sugar, ginger and salt into bowl of food processor (you can leave the lemon in there); add butter pieces and pulse 3-6 times or until mixture resembles coarse meal.
In small bowl, combine egg with 5 TB cream & lightly whisk ~ Add to food processor with meal mixture and pulse a few times until it comes together. If mixture seems dry, add the other 1 TB cream, but it shouldn’t be too sticky.
Transfer to lightly floured work surface. Shape dough into 6” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Put scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with sugar too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
Meanwhile, make the GLAZE: Start with about 3/4 cup powdered sugar plus 1/2 tsp ground ginger. Then add lemon juice (I use bottled) 1 tsp at a time, whisking until desired consistency. Adjust by adding more sugar/powder until smooth, slightly thickened. If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white. Use less liquid for a drizzle consistency.
** NOTE: After whisking together the flour, my food processor decided it didn't want to work anymore! So, I transferred everything into my Kitchenaid mixer and used the WHISK attachment to finish them. It worked fine! **