"While visiting Los Angeles recently," says Katherine Mollen of New York, New York, "I made sure to get to La Brea Bakery. The ginger scones were the best I've ever had. Since there's nothing that comes close here in New York, I'd like to try to make them at home."
Recipe information
Yield
Makes 12 scones
Ingredients
Preparation
Step 1
Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
Step 2
Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
