We're big fans of Joanne Chang, her cookbooks, and eating at Flour Bakery when we visit Boston. So when we were thinking of recipes to adapt using our Cinnamon & Crystallized Ginger Cultured Butter—a holiday favorite—her famous Lemon Ginger Scone immediately came to mind. 

These scones are pillowy, flaky, rich, and bright and pack a LOT of ginger flavor. Even  more with our Cinnamon & Crystallized Ginger Cultured Butter! We love these with an afternoon tea.

Ingredients:

• 2 3/4 cup (385 grams) all-purpose flour (we use King Arthur Baking)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/3 cup (70 grams) granulated sugar
• 1/2 teaspoon ground ginger
• 1/4 cup finely chopped crystallized ginger (we've adapted this step to accommodate for the ginger in the butter)
• 2 tablespoons of finely grated lemon zest
• 3/4 cup plus 2 tablespoons (200 grams) of cold Cinnamon & Crystallized Ginger Cultured Butter, cut into 8-10 pieces
• 1/2 cup (120 grams) cold non fat buttermilk
• 1/2 cup (120 grams) cold heavy cream
• 1 egg
• 2 tablespoons of finely grated ginger
  

For the Lemon Glaze:

• 1 cup of confectioners' sugar
• 2 to 3 tablespoons of fresh lemon juice (1-2 lemons)

Recipe:

1. Position rack in the center of the oven and heat the oven to 350 F
2. Mix together flour, baking powder, baking soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest in a stand mixer on low speed  for 10-15 seconds. 
3. Scatter the diced butter on top of dry mixture and beat on low until the butter is broken down.
4. In another small bowl, whisk together the wet ingredients—buttermilk, cream, egg—and grated ginger until mixed. 
5. With the stand mixer at low speed, pour the wet ingredients into the dry ingredients. Beat until the dough comes together. 
6. Remove the bowl from the mixer and turn the dough in the bowl to pick up any loose flour at the bottom of the bowl. 
7. Dump the dough onto a lightly floured work surface. Roll the dough until it's about 1 inch thick. Cut out circles with a knife or use a round cookie cutter. Re-roll scraps and cut more circles. 
8. Place the circles on a baking sheet and bake for 40-45 minutes. The scones should be a light golden brown on top. 
9. For the lemon glaze: whisk together the confectioner's sugar and lemon juice to make a smooth glaze. You may not need all the lemon juice so add slowly until the mixture is thick and pourable. 
10. Once the scones have cooled, brush the tops of them with the lemon glaze.
11. Serve with your favorite tea or coffee!