© 2014 mathewguiver finished scones main

Meyer lemon and ginger scones

It’s an exciting time for me. This past Monday I started a new job as Director of Acquisition Marketing at Scribd. I’m crazy excited about the new gig. I’m confident that I’ll be successful in my role, and am looking forward to kicking some serious ass.

Before I left my previous gig though, a coworker brought me a big bag of meyer lemons that his wife had picked for me. Super sweet right?

The lemons inspired this scone recipe, which actually took me a few more tries than usual to perfect. Luckily I found the right combination of ingredients for the perfect meyer lemon and ginger scone.

Ingredients:

2 c all-purpose flour
1/2 c quinoa flour
1/4 c white rice flour
1/4 c coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp kosher salt
1/8 c granulated sugar
1/2 c shortening
1/8 c agave
1 egg
1/2 c cashew milk
1/4 c meyer lemon juice
1/4 tsp vanilla
About 1 tsp of meyer lemon zest
Olive oil

Directions:

1. Start by zesting and juicing your meyer lemons. Set both zest and juice aside.

2. Combine flours, baking soda, baking powder, ground ginger, kosher salt, and granulated sugar in a large bowl.

3. Cut shortening into dry ingredients until you have pea sized pieces. Then, let your dry ingredients sit in a freezer for at least 20 minutes before continuing.

4. In a measuring cup combine lemon juice, cashew milk, agave, and vanilla. Mix, then crack in your egg, and whisk until the liquid ingredients are well combined.

5. Slowly pour liquid into dry ingredients. Mix with a fork, then with your hands. Be careful not to over work the dough, you just want all of the ingredients to be incorporated. No need to knead.

6. Roll dough into a ball, then flatten it out into a circle shaped disc about an inch and a half thick. Transfer to a cutting board, and cut into 8 wedges.

6. Transfer scones to a parchment paper lined baking sheet, leaving about half an inch between each scone. Place sheet in the freezer to rest for another 10 minutes before baking.

7. White your uncooked scones are resting, combine about a tsp of lemon zest with about a tsp of olive oil in a mug. Mix, then brush your scones with this zest oil before placing them in the oven.

8. Bake scones at 400 degrees fahrenheit for 22 to 26 minutes.

9. Immediately transfer warm scones to a cooling rack, and let them rest for half an hour before eating.

You could drizzle the scones with an icing, but they definitely don’t need it. The lemon zest infused olive oil gives the scones a flavorful crunch that is simply divine. So delicious!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>