Tender strawberry buttermilk scones with lemon zest and ginger.
When life gives you lemons, make scones.
We have a lemon tree in our backyard, and since this is our first year in our new home, it’s our first year for lemons. It gives me such a happy feeling when I look out the back window and see sunny globes hanging from the branches like Christmas ornaments.
I’m adding zest and juice to everything. Pasta, vinaigrettes, lentils, and these scones.
This week’s theme for #SundaySupper is the Easter / Passover Feast. Next year I’m seriously considering hosting a seder here for my husband and friends, but since our new kitchen is being completed just this week, I took the easy route this year with scones for Easter brunch. Fresh strawberries are everywhere now, perfect with lemon from our tree, and then I decided to throw in some ginger at the last minute. It’s totally optional, but I highly recommend it if you make these in your own kitchen. They’re easy to make, and so tender from the buttermilk.
Strawberry, Lemon and Ginger Scones
- 2 1/2 cups 11 1/4 ounces all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup sugar
- 1 Tbsp lemon zest
- 1/2 tsp allspice
- 12 Tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 pound strawberries about 14 strawberries
- 4 ounces candied ginger about 1 cup
- 1 Tbsp turbinado sugar
- Sift flour, baking powder, baking soda, salt, sugar, lemon zest, and allspice together in large bowl or in the bowl of food processor.
- Cut the butter into the flour mixture by hand (or whiz with food processor) until the mixture becomes a meal texture and turns a slight yellow. Pour into a large bowl.
- Slice strawberries and the candied ginger. Toss into the bowl with the flour and butter mixture.
- Form a well in the middle and pour in the vanilla extract and buttermilk. Stir until a dough forms and spill out onto a lightly floured work surface. Knead a few times to completely incorporate the dry ingredients into the wet. Place on a sheet of parchment paper and flatten into a disk a little more than 1/2 inch thick. The disk should be around 8 1/2 inches in diameter. Slice into six equal triangles. Sprinkle with turbinado sugar.
- Freeze for 20 minutes. Preheat the oven to 425˚F.
- Transfer dough and parchment paper onto a baking sheet.
- Bake for about 20 minutes or until reddish-brown on top.