Glazed Lemon-Ginger Scones


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.



  • 2 ¾ cups unbleached all-purpose flour, plus more for dusting

  • cup granulated sugar

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • ½ cup finely chopped crystallized ginger

  • ½ teaspoon ground ginger

  • Grated zest of 2 lemons

  • 1 ¾ sticks (14 tablespoons) cold unsalted butter, cut into 8 to 10 pieces

  • ½ cup cold buttermilk

  • ½ cup cold heavy cream

  • 1 large egg, well chilled

  • 2 tablespoons grated fresh ginger

Lemon Glaze

  • 1 cup confectioners' sugar

  • 2 to 3 tablespoons fresh lemon juice


  1. Scones: Preheat oven to 350 degrees with rack in center.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.

  7. 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.

    lemon ginger scones on plate next to butter dish
    Mike Krautter

Cook's Notes

Chang recommends using weight measurements for this recipe, which has been scaled down from the bakery version:
385 grams unbleached all-purpose flour
70 grams granulated sugar
80 grams finely chopped crystallized ginger
200 grams cold unsalted butter, cut into 8 to 10 pieces
120 grams cold buttermilk
120 grams cold heavy cream
140 grams confectioners' sugar

Unbaked scones can be frozen, tightly wrapped in plastic, up to 1 week. If baking from frozen, add 5 to 10 minutes to the baking time.

Scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature up to 3 days.

Glaze can be stored in an airtight container at room temperature up to 1 week.

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