Apple-Ginger Scones with Lemon Glaze
Tender, buttery scones studded with tart crystallized ginger and fresh apple, finished with a bright lemon glaze. The ginger provides warmth and spice while the apple adds subtle moisture and natural sweetness. Perfect for brunch, afternoon tea, or a weekend breakfast treat. This version balances the sharp bite of ginger with the delicate crumb of a traditional British scone, creating a sophisticated yet approachable baked good.
Ingredients
- 2 cup all-purpose flour
- ⅓ cup sugar
- ½ teaspoon salt
- 3 teaspoon baking powder
- 6 tablespoon butter, cut into pieces
- ½ cup apple, finely chopped, peeled
- ¼ cup crystallized ginger, finely choppedfresh ginger0.5:1sharper flavor
moderate
- 1 egg
- ½ cup whipping cream
- ½ teaspoon lemon, rind, grated
- ¾ cup powdered sugar
- 2 tablespoon fresh lemon juice
Instructions
- 1
Heat oven to 400F and coat baking sheet with nonstick spray.
- 2
Combine flour, sugar, baking powder and salt in medium bowl; mix well.
- 3
Cut in butter using pastry blender or fork until mixture resembles coarse crumbs.
- 4
Stir in chopped apple and crystallized ginger.
- 5
Beat egg in small bowl, then stir in cream and lemon peel.
- 6
Add wet ingredients to dry; stir just until moistened.
- 7
Gently knead dough 5-6 times on lightly floured surface.
- 8
Press dough onto prepared sheet into 8-inch round about 1 inch thick.
- 9
Cut into 8 wedges, separating slightly.
- 10
Bake 15-20 minutes until light golden brown and center is set.
- 11
Whisk powdered sugar and fresh lemon juice together until smooth.
- 12
Drizzle warm scones with glaze and serve.
Tips
Keep butter cold and handle dough minimally to ensure tender, flaky scones. Overworking develops gluten and yields tough results.
Use tart, crisp apples like Granny Smith for better texture and flavor balance against the sweet crystallized ginger.
Apply glaze while scones are still warm so it sets in a light, even coating. Serve immediately for optimal texture.
Good to Know
Cover cooled scones and refrigerate up to 2 days. Keep in airtight container to maintain texture.
Prepare dough through cutting step, freeze on sheet, then bake straight from frozen, adding 5-10 minutes to bake time.
Serve warm with clotted cream, jam, or butter. Pairs well with tea or coffee. Best eaten same day.
Common Mistakes
Overwork dough to avoid dense, tough scones; mix wet and dry just until moistened.
Use cold butter throughout to avoid greasy texture; chill ingredients if kitchen is warm.
Don't overbake; center should be just set to maintain soft, tender crumb.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these scones ahead of time?
Yes. Mix dough, cut into wedges, freeze on a sheet, then bake from frozen adding 5-10 minutes. Alternatively, bake fully, cool, wrap, and reheat at 350F for 5-8 minutes wrapped in foil.
What if I don't have crystallized ginger?
Substitute fresh ginger at half the amount (2 tablespoons grated) for sharper, more assertive flavor. Dried ground ginger also works but use 1 teaspoon only, as it's very concentrated.
How long will baked scones keep?
Best served fresh, but store in airtight container at room temperature up to 1 day or refrigerated up to 2 days. Freeze baked scones up to 1 month; reheat gently before serving.