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.
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.