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Lemon-Ginger Scones

Recipe photo courtesy of Andrew Purcell

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.

Source: Everyday Food, May 2012
Total Time Prep Yield



Cook's Notes

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

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How would you rate this recipe?
  • patimm
    4 NOV, 2018
    What didn't work? I was extremely careful with quantities but it did not work for me, too much liquid!
  • jeannelawson54
    9 SEP, 2015
    I have made this lemon ginger scone recipe a few times and they are absolutely delicious. After trying several different scone recipes I have chosen this one as my favorite. I make my own crystallized ginger, which is easy and fresher than the ones bought in jars. These scones are just the right texture and flavor. I must try some of Martha's other scone recipes. I am sure they will be just as perfect!
  • gretch3willi
    13 JAN, 2013
    I was pleasantly surprised by how easy this recipe was. It was my first time ever baking scones and I was a littler nervous that I'd somehow manage to screw it up, but they turned out just as good - if not better - than my favorite bakery scones that inspired me to make these lemon-ginger scones. Thank you Martha!

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